How to use ONLY 3 egg whites for meringue coookies OR can I freeze them to save up 9 for an angel food cake?!
How to use ONLY 3 egg whites for meringue coookies OR can I freeze them to save up 9 for an angel food cake?
I often make an excellent Hollandaise sauce which calls for 3 egg yolks. I would love to take the 3 egg whites and do something useful with them. Is there a way to easily make some meringue cookies (I hate to bake oven for 40 minutes just for 5 or so cookies) - or could I save enuf, I I think I'd have 9 or so by end of month and defrost them to make (easy recipe) a REAL angel food cake? I would love that. Thanks.
Answers:
Absolutely... raw egg whites freeze well.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into icecube trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.