What to Do With Extra Egg Whites: Smitten Kitchen Recipes and Freezing Tips

This article was prepared from the source material provided, which consists of a Smitten Kitchen post listing egg white recipes and referencing David Lebovitz.

Recipes that call for egg yolks by the half-dozen can leave bakers with a surplus of egg whites and no clear plan for them. Smitten Kitchen addresses that gap by pointing to a set of recipes that specifically call for whites, not yolks.

The site suggests freezing the whites until a recipe that needs them comes along. For bakers who prefer to use them sooner, it lists recipes including Springy Fluffy Marshmallows, Mom’s Chocolate Chip Meringues, Mixed Berry Pavlova, 7-Minute Frosting, Chewy Amaretti Cookies, Sugar and Spice Candied Nuts, Hazelnut Brown Butter Cake, Pink Lady Cake, Almond Raspberry Layer Cake and Swiss Meringue Buttercream. Smitten Kitchen says the post will be updated as more egg white-focused recipes are produced.

For additional inspiration, the post directs readers to David Lebovitz’s suggested uses for extra egg whites. The source does not detail those suggestions or provide quantities, timing or storage limits for freezing, so bakers seeking precise guidance would need to consult the linked resources.