Egg Whites
When we separate eggs for recipes, we can often end up with egg whites or yolks left over
Here are some recipes for leftover egg whites
Here’s the typical breakdown for a large UK or EU egg:
Egg white only: 30–35g
Egg yolk: about 15–20g
Whole egg (no shell): around 50–60g
Sweet Recipes
French Meringues
Simple and beautiful: egg whites, sugar, a touch of vanilla or rosewater.
Pipe and bake low-and-slow until crisp.
Add nuts, cocoa, or food colouring for variations.
Pavlova or Mini Pavlovas
Crisp shell, soft marshmallow interior.
Top with whipped cream and fruit (your leftover cherries would work well).
Macarons
Fussy but rewarding. Egg whites aged a day give best results.
Flavour options endless (matcha, chocolate, lemon, rose…).
Financiers (French almond cakes)
Use egg whites with browned butter, sugar, and ground almonds
Swiss or Italian Buttercream
Make a meringue (Swiss: over heat; Italian: hot sugar syrup), then whip in butter.
Great for cakes or tart fillings.
Coconut Macaroons
Egg whites, sugar, shredded coconut — simple and chewy.
Marzipan
with a touch of Rose Water
Semifreddo
Light and airy
Savoury Recipes
Egg White Omelette or Frittata
Add herbs, spinach, courgette, cheese.
Light and high-protein.
Soufflé (Cheese or Vegetable)
Whip whites, fold into béchamel and grated cheese or puréed veg.
Bake immediately.
Crust or Crumb Coating Binder
Use lightly whisked whites to help breadcrumbs or nut crusts stick (e.g., for coley, halloumi).