On Mar 23, 1:48*pm, Miche > wrote:
> In article
> >,
>
> *Bryan > wrote:
> > On Mar 23, 10:57 am, Dan Abel > wrote:
> > > In article >,
>
> > > thekitchen-aide > wrote:
> > > > Whenever I make mousse or anything with a lot of egg whites, I always
> > > > feel so bad throwing out all the yolks.
>
> > > > Any good ideas of how to utilize these (besides just making eggs)?
>
> > > Unneeded egg yolks generally belong in the same place as those very
> > > useful shells...in the garbage.
>
> > I have exactly the opposite problem. *I often have leftover whites.
> > Sometimes I even throw them away.
>
> I freeze them in plastic containers, 4 to a container. *Then thaw 'em
> out when I want to make pavlova.

I'm not crazy about meringue, and I can't use up all the leftover
whites. They're wonderfully nutritious, and it upsets me to throw
them away. I've often thought that if I had a restaurant that I'd
make meringue cookies to give away to customers.
>
> Miche
>
--Bryan