What Can I Make With Egg Whites?

Egg whites, an often-overlooked ingredient in the kitchen, are a versatile and nutrient-rich ingredient that can create a vast array of delectable dishes. While egg yolks tend to steal the show, egg whites have unique qualities that make them a valuable addition to your cooking arsenal.

Whether you’re looking to reduce cholesterol intake, experiment with new recipes, or simply find creative ways to use surplus egg whites, a world of culinary possibilities is waiting to be explored. In this article, you’ll discover some terrific ideas and recipes for making the most of egg whites in the kitchen.

Egg White Recipes

Here are the recipes of egg white

Small Batch Meringue Cookies

This is a traditional recipe for making meringue biscuits! This recipe for a few cookies yields five or six meringues that melt in the mouth. This is the ideal formula to use if you only have one egg white. These meringues are irresistible because they are crisp on the outside and delightfully chewy within.


  • Prep: 20minutes Mins
  • Cook: 2hours Hrs
  • Resting Time: 2hours Hrs
  • Total: 4hours Hrs 20minutes Mins


  • 1 egg white,
  • 1/4 teaspoons of cream of tartar
  • 1/3 cups of sugar
  • 1/2 teaspoons of vanilla extract


  • Set the oven to 350°F and use parchment paper or a silicone liner to cover a small baking sheet. Set aside.
  • Use a high-speed electric mixer to whip the egg white and cream of tartar until the mixture is foamy.
  • While continuing to pulse, gradually add the sugar, about one tablespoon at a time.
  • Continue pounding the meringue until it is glossy after adding vanilla extract. Sugar must be fully dissolved, and the combination must form firm peaks.
  • The meringue can be placed by the tablespoonful onto the prepared baking sheets or piped onto the sheets using a pastry bag, leaving a 1-inch gap between each cookie.
  • Put the baking sheet in the oven that has already been turned on and turn it off.
  • Two hours must pass without touching the biscuits in the oven.
  • Take out of the oven to chill.

Coconut Cream Pie with Macaroon Press-In Crust



  • Nonstick Vegetable Oil Spray
  • 1 Large Egg White
  • 1¾ Cups Unsweetened Shredded Coconut
  • ¼ Cup Sugar
  • 2 Tablespoons Unsalted Butter, Room Temperature
  • ¼ Teaspoon Kosher Salt
  • 2 Ounces Bittersweet Chocolate, Melted, Slightly Cooled

Custard and Assembly:

  • 2 Wide Strips Lime Zest
  • 1 Pandan Leaf (Optional)
  • 1¾ Cups Whole Milk
  • ¾ Cup Unsweetened Coconut Milk
  • ¼ Cup Raw Skin-On Almonds, Coarsely Chopped
  • 2 Tablespoons Unsweetened Shredded Coconut
  • 2 Ounces Bittersweet Chocolate, Melted, Slightly Cooled
  • 3 Large Egg Yolks
  • ¼ Cup Cornstarch
  • ¼ Teaspoon Kosher Salt
  • ½ Cup Plus 2 Tablespoons Sugar
  • 2 Tablespoons Chilled Unsalted Butter
  • 1 Teaspoon Fresh Lime Juice
  • 1½ Cups Heavy Cream



Step 1

Preheat the oven to 325oF. Coat a 9-inch pie dish lightly with Teflon spray. Mix the sugar, coconut, butter, egg white,  and salt in a large bowl with a rubber spatula until they form a stiff paste and are well mixed.

Use your Hands to evenly press the mixture onto the bottom and up the sides of the pie dish. Bake for 15–20 minutes, or until the edges are golden and the bottom is set and scarcely golden. Move the pie dish to a cooling rack and let the crust settle. Leave the oven on to toast the nuts and coconut. Coat the crust with molten chocolate.

Custard And Construction:

Step 2

Bring the lime zest, pandan leaf (if you’re using it), milk, and coconut milk to a low boil in a medium pot. Cover it and let it cool for 30 minutes.

Step 3

Toast almonds on a rimmed baking sheet, stirring once, for 8–10 minutes or until lightly browned and aromatic. Cool off. Toast coconut on the same baking sheet, tossing once, until golden around the margins, approximately 4 minutes.

Step 4

In a small basin, combine almonds and melted chocolate. On a page of parchment paper, evenly distribute the substance. Toss toasted coconut with chocolate almonds and refrigerate for 8–10 minutes until firm. Coarsely dice, then cover and refrigerate.

Step 5

Snip the lime pith and pandan leaf from the milk mixture and dispose of them. Return the milk mixture to a boil. Combine the cornstarch, salt, egg whites, and 12 cups of sugar in a larger mixing basin. While stirring, gradually add 1/2 cup milk to the eggs. Pour the egg combination into the pot with the milk mixture, stirring constantly. Cook until the batter thickens, bubbles, and resembles pudding over medium heat. After removing the heat, stir in the butter and lemon juice.

Stir in butter and citrus juice after removing from heat.

Step 6: Scrape custard into crust and flatten a sheet of plastic wrap against the surface. Chill for two hours or until set.

Step 7: Before serving, whip the cream with the remaining two tablespoons of sugar in a small basin until medium-firm peaks form. Spoon over the custard, leaving a 1″ border, and swirl the mixture decoratively. Distribute the chocolate-almond mixture throughout the perimeter.

Step 8: The pie (without whipped cream) can be prepared three days before and stored in the refrigerator.

Mini Texas Sheet Cake

This is the finest recipe for a sheet cake in Texas! An extraordinarily moist chocolate cake baked in a mini baking dish and crowned with a warm chocolate topping. It is simple to prepare, and the quantity is ideal for serving one or two individuals.


Prep: 15minutes Mins
Cook: 30minutes Mins
Total: 45minutes Mins


  • 1/2 cups all-purpose flour
  • 1/2 cups sugar
  • 1/4 teaspoons baking soda
  • 1/8 teaspoons salt
  • four tablespoons butter
  • 1/4 cups water
  • one tablespoon cocoa powder
  • one large egg white
  • two tablespoons milk
  • 1/4 teaspoons vanilla extract
  • 1/4 teaspoons cinnamon
  • Two tablespoons butter
  • one tablespoon cocoa powder
  • 1 1/2 tablespoons milk
  • 1 cup powdered sugar
  • 1/4 teaspoons vanilla extract
  • 1/8 teaspoons ground cinnamon
  • 1/4 cups chopped walnuts


Make the Cake

  • Preheat oven to 350°F (177°C). Butter a 5×7-inch baking dish lightly and set it aside.
  • Whisk the flour, sugar, baking soda, and salt in a medium basin. Put on hold.
  • The butter is melted over low heat in a 1-quart saucepan. Add water and cocoa powder and stir frequently until the mixture reaches a gentle simmer and the butter has melted.
  • Pour the cocoa mixture over the bowl’s dried ingredients. Stir until completely blended.
  • Add egg white, milk, vanilla extract, and cinnamon to the combined mixture.
  • Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out clear.

Make the Frosting

  • Melt butter over low heat in a small saucepan of 1-quart capacity.
  • Mix the cocoa powder and milk. Continue agitating the mixture until it simmers.
  • Remove from heat and progressively incorporate the powdered sugar, vanilla, and cinnamon until the frosting is smooth.
  • Stir in the offending ingredients.
  • Apply the heated frosting to the cake’s top. Whenever necessary, use a rubber spatula to distribute and smooth. Slice the cake after it has cooled, then enjoy.

Egg whites are a versatile kitchen ingredient that can be utilized in various methods. There is no shortage of inventive ways to utilize egg whites, from fluffy omelets to meringue-topped pies and even cosmetic treatments.

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