What do I do with dried egg white?

[Vroomfondleswaistcoat]

I've been eating a lot of whipped egg whites lately (apple snow, etc). I finally got tired of eating so much scrambled egg and omlette to use up the egg yolks, so I decided to try some dried egg white.

I whipped some up yesterday and discovered that it is disgusting to eat 'raw'. It even smells awful. So I'm left with several packs of dried egg white and no idea of what to do with it! I don't really 'do' cooked meringue because it takes too long to bake - and now I'm worried that it will just taste and smell awful too.

Can anyone reassure me that I could at least make 'cooked' meringue without the dreadful taste, and give me some other ideas as to what to do with it?

Do you mix it with water? I had a carton of liquid egg white and made French toast with it. It was lovely. You could try that, it's quick and if it tastes horrible, you've only wasted a slice of bread.

Reconstitute them then make meringues.

Yep, you mix them with water. I used the stated amount of water and then whipped it up with a bit of sugar but it tasted awful! Almost synthetic, very chemically. I used to use the cartons of egg white but can't get those at the moment, hence trying the dried.

I did reconstitute them, I wasn't going to use them as powder. But I don't want to make meringues (see my opening post), I'd like some ideas of other stuff to do with them (and some reassurance that anything I make won't have that horrible synthetic taste).

Maybe some macaroons if you like coconut, surely the strong flavour of coconut would mask any taste of egg! Dip in dark chocolate to be sure of hiding taste lol

Lemon mousse https://www.oetker.co.uk/recipes/r/lemon-mousse

Unfortunately, although I love coconut, I can't eat dark chocolate, but I wonder if the coconut alone might kill the flavour? I'll give it a try, thank you!

Oooh, it's the Oetker dried egg white I've got, so this recipe ought to work a treat, and it does look delicious. The lemon ought to mask any strange taste too...this is going into my recipe bank, thank you.