If you do any amount of baking, you inevitably end up with a recipe that leaves you with leftover egg whites (or egg yolks…but that’s in my Ways to Use Egg Yolks post). A person can only eat so many egg white omelets. Fear not! This isn’t a reason to stop baking all those lovely, custardy treats that you’ve used all those egg yolks on. We just need to be creative.
I’ve gathered here a list of my recipes that use two or more egg whites, so you have a go-to spot to figure out what to do with the ones you have sitting in your refrigerator. I’ve separated the recipes below by number of egg whites used, just to make it that much easier to navigate the recipes based on the number of egg whites you have to use up.
2 Egg Whites
Starting off small (both in stature and number of egg whites) are these little cuties: Chocolate, Salted Caramel, & Hazelnut Tartlets. These tartlets have a chocolate pastry crust filled with homemade salted caramel, toasted hazelnuts, and dark chocolate ganache. As though that weren’t enough, I topped them off with toasted meringue (that’s where the egg whites come in)!
If you’ve got two egg whites chillin’ (pun intended) in your fridge, these Black-Bottom Coconut Macaroons are easy to whip up! Scented with almond and vanilla extracts, these babies are baked to soft, chewy perfection. Because I can never leave well enough alone, they’re then dipped in dark chocolate. This recipe made coconut lovers out of all three of my kiddos! 🙂
This Pumpkin Meringue Tart has a sweet pastry crust filled with a classic, spiced pumpkin filling, all topped with a cloud of toasted meringue!
3 Egg Whites
These Mini Butterscotch Cakes with Salted Caramel Buttercream are equal parts delicious and adorable! Tender butterscotch cake filled and topped with salted caramel Swiss meringue buttercream and drizzled with homemade salted caramel sauce.
These Mini Lemon Meringue Pound Cakes are light and fluffy. The cake has lemon zest and is drizzled with lemon syrup after baking. The sweet-tart flavor of the cake goes perfectly with the toasted meringue on top!
These Confetti Cupcakes are tender vanilla cakes with rainbow sprinkles throughout! As though that wasn’t enough to celebrate, they’re topped with strawberry-vanilla buttercream!!
This Vanilla Cake with Mixed Berry Buttercream is three layers of tender, flavorful vanilla cake with strawberry, raspberry, and blueberry buttercreams! Freeze-dried fruit really pack a punch of flavor (and color!) in this beauty! Recipe is written for a 6″ cake using three egg whites…but the recipe notes include adapting the recipe to an 8″ cake which will use SIX egg whites!
These Apple Cider Cranberry Cupcakes are apple cider cakes topped with cranberry Swiss meringue buttercream! I added sugared cranberries on top to punch up the sweet-tart flavor. 🙂
4 Egg Whites
Chocolate Cake with Dark Chocolate Italian Buttercream
You can’t go wrong with chocolate! This Chocolate Cake with Dark Chocolate Italian Buttercream is a chocolate lover’s dream. That beautiful Italian buttercream will help use those egg whites in your fridge, too.
These Salted Caramel & Chocolate Meringues have homemade chocolate sauce and melted dark chocolate swirled into clouds of meringue. You decide whether you want them crisp on the outside and chewy in the center, or crisp all the way through. You really can’t go wrong either way!
These Peppermint Mocha Cupcakes are decadent mocha cakes topped with peppermint Swiss meringue buttercream. These babies will brighten your day AND use four egg whites in that beautiful buttercream!
These Blueberry Meringues are crisp and sweet, using blueberry powder for that beautiful color! To balance the sweetness of the meringue, I dipped them in dark chocolate…because chocolate. A great way to use up some egg whites!
5 Egg Whites
This Chocolate Peanut Butter Cake is three layers of decadent chocolate peanut butter cake frosted with a dreamy peanut butter Swiss meringue buttercream (that uses five egg whites)! Topped with dark chocolate ganache, this one is a real crowd-pleaser!
This Neapolitan Cake is a three-layer showstopper dessert! The traditional flavors of chocolate, strawberry, and vanilla bean are sure to please a crowd!
6 Egg Whites
These decadent Dark Chocolate Madeleines have incredible chocolate flavor thanks to bittersweet chocolate, black cocoa powder, and my homemade chocolate extract! In this pic they’re dressed up for Christmas, but they’re amazing all year long!
7 Egg Whites
You can have your mimosa and eat it, too! These Mimosa Cupcakes are orange and champagne cakes topped with champagne Italian meringue buttercream. Cupcakes are brunch food, right?
8 Egg Whites
This beautiful Chocolate Champagne Cake is three layers of chocolate champagne cake with champagne Swiss meringue buttercream, all topped with dark chocolate ganache. Perfect for a celebration; delicious always!
9 Egg Whites
This Sangria Cake is red wine cake with sangria buttercream! Berries, orange, and red wine make this cake taste like your (or at least my) favorite summertime beverage!
10 Egg Whites
This Chocolate Peanut Butter Angel Food Cake is peanut butter angel food cake DRENCHED in dark chocolate peanut butter glaze. Peanut butter lovers rejoice! <3
Strawberry/Blueberry Angel Food Cake
This Strawberry Angel Food Cake is so light and fluffy!! The slight pink hue and serious strawberry flavor are thanks to freeze-dried strawberries! Also completely delicious using blueberries or raspberries!!
11 Egg Whites
When you have LOTS of egg whites, look no further than this Champagne & Chocolate Strawberries Cake! This beauty is champagne cake with strawberry Swiss meringue buttercream, topped with dark chocolate ganache and chocolate-covered strawberries.
12 Egg Whites
This Vanilla Cake with Blackberry Buttercream pairs the BEST vanilla cake I’ve EVER made with fresh blackberry buttercream! This cake is an absolute dream!
So there you have it! No worries about wasting those egg whites that you have sitting in the fridge or forcing yourself to have egg white omelets for breakfast for a week. Boom. I’ll come back and update this post every so often so that you have as many egg-white-saving recipes here as possible! 🙂
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Last updated 4/11/2021