What to Do with All of Those Egg Whites?

We have been drinking kefir smoothies with egg yolks (see Recipes), which leave a lot of whites. The whites were used in almond flour and coconut flour recipes for months. About three weeks ago, Ryan, my brilliant husband, had the fabulous idea of making all of the muffins for the week on Sunday. It made life during the week so much less complicated…except that now we had at least two egg whites and sometimes three a day left over, with no muffins to put them in. After dumping the whites down the drain a few times, my Polish ancestry took over, and I found a great recipe in which to use them: Meringues. They are so light, fluffy and tasty! We eat them like cookies, although they are good with berries.

Note: the Egg Board recommends keeping egg whites in the refrigerator no more than four days.

This Meringue recipe is from the Nourishing Traditions.

6 egg whites

Pinch of sea salt

3 T arrowroot

¼ cup maple syrup (I use 2 heaping T of honey instead)

1 T vanilla extract

Line a cookie sheet with buttered parchment paper. I use a silicone baking sheet liner instead of parchment paper.

Beat egg whites with salt until they form stiff peaks. Beat in arrowroot. Slowly add maple syrup (or honey) and vanilla, beating constantly. Place six blobs of egg white mixture on parchment paper or silicone. Cook overnight in a warm oven, about 150°. My oven only goes to 170°, and that temperature works fine. At 170° the meringues are done in about four hours. Nourishing Traditions says to let them cool before removing from the baking sheet, but I find it easier to remove them almost immediately upon taking them out of the oven. Once cool, store in air tight container.

Note: I use extra large eggs from the farmers market, so I have more meringue than is anticipated in this recipe. I usually have 10 to 12 meringues, not the six this recipe anticipates.

An extra tip: Be sure to use the arrowroot! I left it out today by accident and ended up with the squishiest yet break your teeth hardest almost candy ever. There will be three more egg whites waiting to be used tomorrow, so we will have meringues shortly.

Comments

[Zoe Rothfuss]

I wonder if these would work with stevia?

Thanks, Zoe