Egg White Desserts For Leftover Egg Whites

You’ve been baking or cooking and you’ve got leftover egg whites, so what do you do with them? Unless you plan to toss them in a protein shake, we’ve got 5 sweet and tasty dessert ideas for you to try. 

From cookies and macarons to an impressive Angel Cake, you’ll love what you can create. Keep those whites aside next time and try one of these light and tasty egg white desserts for leftover egg whites. 

French Macaron

Egg whites are a key ingredient in these delightful French cookies. This recipe walks you through how to make the best macarons filled with sweet vanilla buttercream. 

Royal Icing with Egg White

Royal icing is a favorite among home bakers. It’s super easy to make and is ideal for frosting cookies.  

Egg White Cookies

These egg white cookies are delightfully airy. The recipe walks you through how to make the meringue so it comes out perfect every time. 

Angel Cake

Light and airy angel cake is the perfect springtime dessert. Serve it with sweetened whipped cream and fresh berries.

Meringue Cookies

These meringue cookies will melt in your mouth! You’ll only need a handful of ingredients and each cookie has just 21 calories and 1 gram of fat. 

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Best Egg White Dessert: French Macaron Recipe

Egg whites are a key ingredient in these delightful French cookies. This recipe walks you through how to make the best macarons filled with sweet vanilla buttercream.

Prep Time 50 minutes minutes

Cook Time 18 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 16 macarons

Ingredients

Vanilla Macarons

• 2 egg whites
• ¾ cups blanched almond flour
• 1 ¼ cups powdered sugar
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• pinch of salt

Vanilla Buttercream

• 1 cup powdered sugar
• ¼ cup butter unsalted and softened
• 1- ounce cream cheese softened
• 1 teaspoon milk
• ½ teaspoon vanilla extract

Instructions

Make the Macarons

• Prepare a baking sheet with parchment paper and set it aside. fix the whisk attachment to your stand mixer before proceeding.
• In a stand mixer bowl, add the egg whites and mix at high speed. Add the vanilla extract, cream of tartar and salt. Wait for the mixture to become foamy, then slowly add the granulated sugar, and continue mixing for another 5 minutes.
• In a different bowl, sift the almond flour and powdered sugar and mix well.
• In a separate bowl, add the egg white mixture. Add a third of the almond flour/powdered sugar mixture and use a rubber spatula to fold until you don’t see any more flour patches. Add another third of the almond flour/powdered sugar mixture and repeat the folding, and do it again with the final third of the almond flour/powdered sugar mix. The result should be similar in texture to brownie batter. Take care not to overmix.
• Add the finished mixture to a piping bag with a round tip, and pipe out 1-inch mounds of the batter onto the previously prepared baking sheets, leaving a minimum of 2 inches of space between each mound.
• Tap the sheet on the counter a few times to remove the air particles in the batter, and leave the macarons to dry for 40 to 50 minutes at room temperature.
• Preheat an oven to 300°F, and bake for 15 to 18 minutes before removing them and letting them cool down to room temperature.

Make the vanilla buttercream filling

• Add all the filling ingredients into a bowl and mix until light and creamy.

Assemble the macarons

• Turn half of the macarons on their back sides.
• Scoop the filling mixture into a piping bag and fill the back sides of half of the baked macarons.
• Place the remaining half of the macarons on top of the filled ones to complete the macaron assembly.

Notes

• Always keep the egg whites at room temperature to get a better volume for your macaron mixture.