Don't let leftover egg whites sit in the fridge - whip them into light, fluffy, flavourful desserts with these delicious baking recipes.
After baking rich, creamy treats like crème brûlée, chocolate flan, and custard donuts, you're bound to have some spare egg whites in the fridge just waiting to be used. That being said, it's not always easy to know which recipes only use egg whites.
As a former bakery owner and professional recipe developer, I've spent years baking recipes that rely heavily on egg yolks (you'll find them in my egg yolk-only recipes post!), meaning I've also spent years finding delicious ways to use up the leftover whites. From experience, they're one of the most versatile ingredients in baking, capable of creating beautifully light textures you can't get any other way.
In this post, you'll find plenty of baking inspiration for those extra egg whites, including airy cakes, crisp meringues, silky mousses, fluffy frostings, and even a few pies and other sweet treats that rely on whipped whites for their signature, cloud-like texture. Plus, my best tips and tools for perfect peaks!
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Egg White Recipes
There are so many delicious desserts you can make with extra egg whites, all with that signature fluffy, cloud-like texture.
With just 3 base ingredients (including lots of fresh egg whites), you can whip up the fluffiest, springy, cloud-like sponge cake that was actually invented to avoid wasting leftover egg whites! Whip up your egg whites and sugar to make an airy French meringue base, then fold in the flour and bake until the outside is golden brown.
This classic meringue recipe is a spring and summer staple that's effortlessly easy to make with leftover egg whites. Serve your pavlova with your favourite fresh berries, and a jug of delicious topping - it goes beautifully with strawberry purée, Chantilly cream, or pumpkin curd in the later months.
This luxurious chocolate mousse pie is one of my top 5 most popular desserts at Bonni Bakery because it is truly delicious, and so simple to make! Whip your spare egg whites into a rich, smooth chocolate mousse, and smother it into a buttery, flaky pie crust. Top with chocolate ganache and fresh whipped cream for an indulgent finish.
Make the prettiest little meringue cookies that you can pipe into any shape you like! They're made with just 3 simple ingredients: sugar, cream of tartar, and egg whites, of course. You can enjoy them with homemade whipped cream, crushed over fresh berries, or just on their own as a crispy, sweet treat.
Bring the campfire to your kitchen with the most scrumptious s'mores brownies! Layer a Graham cracker crumb base with fudgy brownie batter, and top it off with the dreamiest marshmallow frosting. For that cozy, toasted look and taste, flame the frosting with a blowtorch and watch as each swirl turns crispy and golden brown.
This raspberry meringue pie always hits the spot. Learn how to make homemade raspberry curd with fresh or frozen raspberries so that you can bake this baby all year round! The clouds of meringue are my favourite part, and their tufts turn golden and toasted as they bake.
This is my favourite recipe on my website, and the best chocolate mousse I've ever tasted. It combines silky-smooth chocolate ganache with fluffy Swiss meringue to create an intensely chocolatey dessert. Plus, it doesn't contain any raw eggs as the egg whites are heated, making it perfectly safe to eat.
A classic frosting is always my go-to when I've got some extra egg whites to use up. This Italian meringue buttercream is a buttery, pipeable frosting that's not overly sweet, making it ideal for balancing the sweetness of cupcakes, cakes, and cookies.
Ever bought a jar of marshmallow fluff and felt it's just a bit too sweet? This homemade marshmallow frosting is the perfect level of sweetness, with the softest, melt-in-the-mouth texture. It's stable enough to pipe onto your favourite bakes and can be browned with a grill or a blowtorch for that toasted-marshmallow look.
Egg White Tips Every Baker Should Know
As I always say, baking is a science, not an art, especially when it comes to egg whites. The slightest tweak in your technique can make all the difference in the quality of your desserts. Here are my top tips for baking with egg whites:
- Soft VS Stiff Peaks - Knowing the difference between the consistencies of peaks is an essential part of baking with egg whites, ranging from soft to medium to stiff:
- Soft peaks barely hold their shape and curl over when you lift the whisk.
- Medium peaks stand up more, but the tip still bends slightly.
- Stiff peaks stand straight and firm - you can use the bowl-over-head method to check they're ready!
- Soft peaks barely hold their shape and curl over when you lift the whisk.
- Temperature Check - It's always best to bring your egg whites up to room temperature before using them in baking - I tend to take mine out of the fridge 30 minutes beforehand. Cold egg whites don't incorporate air very well, leaving you with a less fluffy meringue.
- Fresh Whites - The fresher the better! Fresh egg whites create a stronger, more stable foam. Older eggs can still work, but they may produce a looser texture and take longer to whip. It's best to use your leftover whites within 1-3 days.
- Separating the Yolk - Even the tiniest drop of yolk can affect your egg white dessert, so knowing how to separate the yolk properly is key. I find using my (clean) hands is easiest, by either pouring the yolk from one half of the shell to the next until the white is separated, or by straining the egg white through my fingers. You can also use an egg separator if you're not feeling too confident!
- Fold, Don't Mix - When incorporating whipped whites into batters, always fold gently with a spatula. Stirring or beating will deflate the air you've worked so hard to build, and your dessert will lose its fluffy texture. Be sure to scoop from the bottom up and rotate the bowl for even distribution.
- Add Sugar Slowly - By adding the sugar in gradually (one teaspoon at a time is best), it will dissolve smoothly into the mixture and maintain that airy texture.
Egg Yolk Recipes
Got the opposite? Use up your leftover egg yolks in these yummy treats:
Leftover Egg White FAQs
Egg whites will stay fresh for up to 3 days, and the sooner you use them, the better.
Many egg-white-based desserts require a few hours of chill time, but some can be eaten straight away. If you're looking for a quick and easy treat to make with leftover egg whites, try making my s'mores brownies, angel food cake, strawberry angel food cake, marshmallow frosting, or Italian meringue frosting.
Yes, egg whites are great for freezing. Freeze each white in a separate compartment of an ice cube tray, and thaw in the fridge overnight when you're ready to use them.
My Favourite Tools when Baking with Egg Whites
The right tools can make baking a much smoother (and tastier) process. Below, I've listed my top five favourites for working with egg whites.
- Stand Mixer - This will change your life! A stand mixer frees up both hands and whips egg whites faster and more consistently than a hand mixer, especially when working with larger batches. Say goodbye to multitasking; just don't take your eyes off your baking.
- Egg Separator - If you don't feel too confident separating whites from yolks, an egg separator is a super useful tool. It prevents the yolk from breaking and saves the worry of ruining a whole bowl of whites.
- Metal or Glass Bowls - Plastic can hold onto grease, which can stop egg whites from whipping properly. I always use metal or glass bowls because they're easy to clean and give the best volume when beating whites.
- Rubber Spatula - A good silicone spatula is an essential across all baking! It lets you gently fold whipped whites into batters without knocking out all that precious air.
- Ice Cube Tray - If you want to freeze your egg whites, pour the individual whites into each compartment and store them as cubes.
How to Store Leftover Egg Whites
Keep your egg whites fresh for longer with these storage methods:
- Fridge - If you'll be using your spare egg whites in the next few days, you can store them in the fridge to keep them fresh. Store them in an airtight container for up to 3 days, and be sure to bring them up to room temperature before using.
- Freezer - Egg whites are also great for freezing. To keep your measurements consistent, pour each egg white into seperate compartments of an ice cube tray. Once frozen, pop them out and freeze the cubes in a ziplock bag for up to 3 months. When you're ready to use, transfer the egg whites to the fridge to thaw overnight, and bring them to room temperature before baking.
Bonus Tip
If your egg whites look a bit watery after being refrigerated or frozen, strain them through a fine mesh sieve to remove any excess liquid.
Instead of throwing your spare egg whites away, come back to this post and turn them into something delicious. Let me know in the comments below if you try any of these recipes, and share your own favorite ways to use leftover egg whites!
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
Check out my baking blog and try a few recipes.
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Happy Baking!