What can I do with a dozen egg whites besides make meringues? Or, has anyone got a flavoured meringue recipe?

[hopefully]

Made bread and butter pudding a couple of days ago and now have a dozen egg whites left. Made a massive batch of plain meringues last time, but am bored of them.

Any bright ideas much appreciated!

How about creamola pudding, which can be topped with soft meringue? I hadn't had it since I was a child and then asked my mum to make the other weekend. Simple but yummy.

French toast, either sweet or savoury.

You could freeze them for future use.

what on earth is creamola pudding? Have never heard of such a thing, but sounds tasty.

Can you freeze egg whites? Doesn't anything nasty happen to them?

Yes - they freeze fine. I think I first saw Nigella doing it.

Creamola pudding is made by:

In saucepan put about pint milk with 2 egg yolks, vanilla extract and 2 dessert spoons sugar. Whisk continuosly whilst bringing to boil.

Stir in couple of dessert spoons of cornflower mixed with cold water.

Add everything into shallow oven proof dish.

Then Whisk the 2 egg whites with 2 x spoons sugar until soft meringue. Lay over the top of creamola mixture.

Bake in oven until meringue is cooked.

You can add more sugar to taste if necessary.

This used to be eaten during the war I think - so my nan said! It's very yummy comfort food - bit like creme brulee custard.

Cinnamon meringues are lovely

face mask. very tightening. you will look 10 years younger !

nigellas coconut macaroons are gorgeous, make double quantities as there are NEVER enough

Nigella's ground almond macaroons (How to Eat) are lovely.

Friands or pavlova? If you freeze them, make sure you label the bag with the number of whites.

I have to bump this as I'm on an ice cream making bonanza and am getting v bored of meringues.

Freeze in small quantities - about 2-3 eggs worth, use to clarify stock by whisking stiffly pouring boiling stock on to them, returning to pan, re-boiling and then straining through muslin.

It's a faff, but it uses them up!

SundaeGirl - clicky HERE for a nice range of ideas.

Have you heard of David Leibovitz? His blog is fab, and is ice cream book is officially* the best in the world.

*according to HMcWitch

Clarified stock, eh? I shall bear that in mind for when Gordon and Tana next come over to Casa Sundae.

Thanks for the DL link. Am going to go thru them now.

My DP doesn't eat egg whites, so we have loads of them all the time in the fridge, I just make omeletes or scrambled egg with them when she's out - neither of which she eats but I do. Doesn't need anything more complicated as far as I can see.

I make meringues and macaroons quite often. This is the easiest flavoured one I make and always gets loads of compliments:
www.nigella.com/recipes/view/chocolate-raspberry-pavlova-200

Baked alaska?

Marshmallows - as long as you don't have any objections to huge amounts of sugar gelatine? Hugh F-W's recipe will use up a couple, though you do need a sugar thermometer.

Friands - little fruit almond cakes, lovely for breakfast or mid-morning with a cup of coffee. Works best with blueberry or raspberry, rhubarb is not bad either. Google for more recipes. Perfect for using up egg whites - I usually freeze egg whites and make friands at a later date.

www.bbcgoodfood.com/recipes/2114/blueberry-and--lemon-friands

I believe tuiles are a good compliment for ice cream - I haven't made them though.

www.bbc.co.uk/food/recipes/tuiles_77649

Whisk them, add grated chese and either oven bake of put in a frying pan as an omellette

Same idea as the omelettes. Whisk and add them to pancakes for big thick American ones. Serve with ham, golden syrup, whatever you like with pancakes.