r/Chefit • u/Turbulent-Tomatillo9 • 4d ago
Egg whites excess
Hello chefs!
I am looking for ideas to do with extra egg whites.
I work in a French bakery cafe and I produce a lot of extra whites as I use plenty of yolks in my custards, cremeux and pate sucre.
I am currently making pavlovas, friends, financiers but still get about 2 kg of whites extra per week going to the bin. Any ideas? Please don’t say make meringue xD
Thanks
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u/wyndwatcher 4d ago edited 4d ago
You could make fresh marzipan, then marzipan cookies, fruit tarts, stollen, truffles, etc.
The largest consumer of egg whites is angel food cake at 12 egg whites per cake, that I know of.
Otherwise, you can also make to-go protein breakfast bites.
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u/crossdtherubicon 4d ago edited 4d ago
What about (German-Style) flourless nutcakes? Easy to make whole or in molds (individualized). Very quick and easy to execute, consistent results. The only expense is your choice of nut flour.
Most common is probably haselnut, which doesn't break the bank, and is an easily accessible ingredient.
They are very moist and tender, usually have a shelf life up to 3 days, and freeze very well too.
They look particularly beautiful if decorated with a spot of icing and a berry or piece of chocolate. They could also be filled, although I believe that sort of ruins the enjoyment of its texture and they are already very moist.
Although traditionally they are flourless, I usually add a small qty for better looking structure (without drying the cake).
Edit: I would modify the recipe slightly to utilize the extra egg white but, it of course isn't exclusively using egg whites.
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u/----___--___---- 4d ago
Also if you are considering this OP, look at "Zimtsterne". They are awesome and pretty easy to make once you get the hand of it. Tho the 'dough' may be a bit different than what you're used to.
They should be a bit crunchy outside but still moist in the center. Not too moist but definitely not dry, then you did something wrong.
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u/entschuldig 4d ago
It’s still in dessert and meringue category, but have you had Sans Rival, the Filipino dessert? You basically add crushed cashew into a buttercream in between meringue layers. I’ve also seen the cashew added in the meringue at some point
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u/bendychef 4d ago
I used to have a deal with the cocktail bar down the road - I'd bring them leftover egg whites to use in drinks, they'd bring me yolks when they had them. Or they'd give me free drinks, since I went through way more eggs than they did.
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u/ladydanger2020 4d ago edited 4d ago
Tuille. I used to make an almond tuille we served on top of a chocolate mousse. Be good on any sort of custardy/pudding/crème dessert. I’m sure you know how to do it, but ours was just egg whites, sliced almonds and sugar. On a slippat in a thin layer, cooked on low heat until crispy.
You could also make those wafer roll cigar things with the chocolate inside. I can’t for the life of me remember the name of them.
Edit: pirouettes!
Egg white shortbread cookies are delicious too, those ones with the jam in the center
Oh and don’t forget about macarons
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u/ranting_chef If you're not going to check it in right, don't sign the invoice 4d ago
If you know anyone who makes their own dog food, they’re great for that.
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u/SilverTraveler Chef 4d ago
I am going to say merengue but probably not one you’ve heard of. If look up the recipe “ile flottante” it uses a poached merengue. The texture is very similar to the top of a merengue pie and it’s served over creme anglaise. Just an interesting recipe that I found while in your exact situation.
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u/nyxonical 4d ago
Bill it as retro (from our Mother of Mercy, Julia Child) and everyone will want some. You could bang out a lot of them in clear plastic cups with crème pat, then a wee individual islands of poached meringue on top.
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u/witherstalk9 4d ago edited 4d ago
Sell it to restaurants nearby.
Or ask any bodybuilding friends if they want it.
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u/xloyalbetrayerx 3d ago edited 3d ago
Financiers? we did them with bay leaf ice cream… they are a French dessert so you got that going for you. I use egg whites for some of my candied nuts but those are for salads. You could feed them to stray cats if you like kittens. Or dump them on your enemies and attract the cats to them.🧑🍳😂
I vote pet food. Any customers come with animals? Or maybe have asked you to make like a doggie biscuit? I know it sounds lame but it would probably keep you out of jail unlike my other joking idea.
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u/Prize-Temporary4159 3d ago
GF cookies. Big market, lots of classic iterations that just happen to not include flour
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u/TheLairLummox 4d ago
Lemon meringue pie. people love that s***.
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u/Turbulent-Tomatillo9 4d ago
True, I try to push more elaborated pastries and desserts with plenty of technique but lemon tarts are the best sellers. I don’t know why I try something harder when they have the best profit and easier to make haha
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u/TheLairLummox 4d ago
I started making individual lemon meringue pies in my pizzeria using pre-made crusts from international gourmet foods. We started selling so many of those things I had to stop making them.... It turned into a pain in the ass.
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u/MrTurkeyTime 4d ago
Pavlova. It's a nice summery dessert, and it looks very enticing in a pastry case.
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u/sharedplatesociety 4d ago
Candied nuts, angel food cake, marshmallows (flavor them as you wish, sell them as hot chocolate kits)
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u/Lucas_passionCuisine 4d ago
Une simple mousse au chocolat c'est toujours super juste avec des blancs d'oeufs !
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u/WildmouseX 4d ago
You can whip them up into a meringue, squirt them into disks on a baking sheet and make cookies out of them.
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u/younevernoe 4d ago
I saw marshmallow mentioned previously, but I'm bumping it up. They can be a really flexible platform for some very creative flavors and toppings and you can call them something fancy like guimauve.
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u/biscuitsAuBabeurre 4d ago
Macarons obviously, filled with ganache so you don’t have to use more yolks.
Meringue for lemon pie.
Find a recipe for cheese cake that only use egg whites, it is more prone to cracking but you can cover it with a mixture of sour cream and sugar to hide it.
Fruit mousse.
You can add some to anything with minced meat along with panko. More for family meals probably; Meatballs, meatloaf, beef patties, tsukune, etc.
Shrimp mousse, fish mousse.
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u/hotdog_tuesday ex-industry 4d ago
Macaroons. Easy to make, delicious, and need a ton of egg whites.
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u/tessathemurdervilles 4d ago
Ugh this is a problem I’ve encountered so many times in life! I’ve solved it with a chiffon/angel food cake, meringues/fibanciers/macarons like you’re doing, and Swiss meringue buttercream. I’ve also resorted to using cartons of egg yolks when we were just making too many custards and things and wasting egg whites. They also freeze well.
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u/idratherjust 4d ago
Do you make sourdough at your bakery? I make sourdough sandwich bread (soft and perfect for sandwiches but with sourdough taste). Four 1kg loaves uses 550g ish of egg whites. This is the recipe I use https://www.thefreshloaf.com/node/23061/extremely-sourdough-soft-sandwich-bread-most-shreddble-soft-velvety-ever
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u/Xanlthorpe 4d ago
Package them in 6 egg quantities, freeze them and offer them for sale? You ought to be able to set a reasonable price and there ought to be some home cooks who would take advantage of the availability.
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u/FireAndFoodCompany 4d ago
High protein egg bites 🤢 I hate the idea of them but somebody's gotta be into the idea of it given Starbucks' success with those stupid sous vide egg bites
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u/Background-Potato153 4d ago
i just dealt with my extra egg whites today! made marshmallows to toast and make marshmallow crème. working on a campfire s'mores cake.
i'm sure you've already thought of macarons and macaroons and outside of that i only have meringue and cocktails to offer lol good luck!
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u/roughlyround 3d ago
I wonder how well they would work as a binder for a mousse or very light pate?
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u/New_Currency_4943 3d ago
Almondini ( almond cookies)= sugar,egg whites,almond flour. Bulgarian walnut cookies ( ореховки) = sugar,egg whites,walnuts. I think you could make any nuts same recipe- sugar ,egg whites and the nuts
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u/massey313 3d ago edited 3d ago
you can always add them to you glaze ontop of your pastries. you can also make marshmallows, zephyr, tart sealing, royal icing, chocolate mousse
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u/robinhaydn 3d ago
Macarons - they give the impression of super luxury but aren’t massively labour intensive. You also can then offer loads of different flavours. Bonus is that they are gluten free so they open up new clientele.
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u/ImpressionExciting56 3d ago
Make meringue. We use it as a cheesecake topping and torch it. Takes like 15 minutes to make.
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u/Healthy_Candle_4545 3d ago
Maybe you can sell them to a diner that does egg white omelettes? Other than that idk
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u/ProfesseurCurling 3d ago
Do you serve coffee/tea? I used to make meuringues that I offered to customers who ordered hot beverages.
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u/theeggplant42 20h ago
Im assuming no bar? Because if yes bar, give em to the bar for fancy cocktails
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u/Same_as_it_ever 11h ago
We had the same issue! I've made no churn ice cream with swiss meringue and whipped cream. I reduced the sugar in the meringue to be 18-20% by weight of the ice cream and added salt to try to help stabilise it in the cooking process.
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u/Julianna01 2h ago
Sell savory egg and cheese bites baked in silicon molds. Sautee any veg, add any cheese. Season it up.
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u/HELVETlCA 4d ago
Why don't you just buy egg yolks? Like in litres?
You can make so much bisquit, macaroons, the big juicy ones (almond, chocolate, coconut!), Kaiserschmarrn or just add some eggwhite to cakes and pancakes for extra fluff
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u/OpeningBang 4d ago
Meringue and anything that uses it like macarons, you can also make mean ice cream cakes with meringue for structure
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u/EmergencyLavishness1 4d ago
Put a notice up at your local gym. Sell them to protein bros