Creams of all kinds, pasta ... In our cookbooks, some recipes only require egg yolks and not whites. So, once the careful separation, we are left with whites that we do not know what to do. Fortunately, we've posted on Pinterest the good ideas to turn them into tasty preparation.

What to do with egg whites?

The egg white is a guarantee of lightness. In snow in the aerial preparations like the floating island or the meringue , it is also a privileged ingredient to lighten a recipe. In a dough, for example, the amount of flour or yeast can be reduced by partially replacing it with snow-whites. But past this asset, the egg white is also the flagship ingredient of many gourmet recipes such as macaroons , pavlova , financiers ...

How to preserve the egg whites?

No time to string together preparations? To keep the egg whites, they are kept in an airtight container and placed in the refrigerator. Thus preserved, they must then be used within 4 days . One can also opt for the freezer that keeps its egg whites up to a year. But if we choose this second option, it will be necessary to "thaw" the whites for one night in the refrigerator before being able to use them.

Good to know: if escaping egg yolk in a preparation that requires only white is rarely "recoverable", escape a little white in a preparation requiring only yellow does not have the same consequences.