If you’ve been baking custard, lemon curd, or anything else that calls for yolks only, you’re probably staring at a bowl of leftover egg whites right now. Good news: you don’t have to toss them.
Here are 10 smart, practical, and tasty ways to use leftover egg whites—some quick, some impressive, and all better than the trash.
1. Make Meringue (Obviously)
The classic use: whip with sugar and a little acid (like cream of tartar) to make meringue cookies, pie topping, or pavlova. Just be sure your bowl is spotless and dry.
2. Add to Scrambled Eggs or Omelets
Egg whites are pure protein, so you can add one or two to whole eggs to stretch a scramble or lighten an omelet. They cook faster, so stir constantly.
3. Freeze for Later
Egg whites freeze beautifully. Pour into an ice cube tray (1 white per slot), freeze, then transfer to a labeled bag. Thaw overnight in the fridge when needed.
4. Make Macarons (If You’re Brave)
French macarons use aged egg whites for their delicate structure. If you’ve got a few days and a steady hand, this is your show-off option.
5. Mix Into Protein Shakes
One pasteurized egg white = about 4 grams of clean protein. Stir into smoothies or shakes (raw, pasteurized only) for a boost without flavor change.
6. Brush Onto Pastries
Use as a glaze on bread, pie crusts, or rolls. It gives a glossy finish when baked—especially nice on soft sandwich buns.
7. Make Angel Food Cake
This cake is entirely egg white based and has an amazing spongy texture. Requires about 10–12 whites, so save them up or freeze until you have enough.
8. Add to Meatloaf or Meatballs
Use egg whites as a binder in place of whole eggs. Works especially well when you want to reduce fat or cholesterol in a recipe.
9. Whip Into a Cocktail (Like a Whiskey Sour)
One egg white adds a creamy, frothy texture to shaken cocktails. Safe if using pasteurized whites or fresh local eggs. Not ideal for the squeamish.
10. DIY Beauty Mask
Whisked egg whites can be used as a face-tightening mask. Mix with a bit of lemon juice or honey for extra effect. Just don’t eat this one.
Final Tip
Store egg whites in a sealed container in the fridge for up to 4 days, or freeze for long-term use. Write the number of whites on the container so you don’t have to guess later.
Also see:
- Can You Bake a Runny Meringue?
- How to Fix Runny Meringue (What Actually Works)
- How to Tell If Your Meringue Is Salvageable (Before You Waste Time)
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.