Egg Whites - Leftover

---

Many recipes call for egg yolks, leaving the cook wondering what to do with the whites. You could make meringues, but that's pushing you into something you may not want to do right away. So what do you do?

The short term answer is – freeze them. Egg whites will not only freeze very well and for up to six months, when you do come to use them for a mousse, meringue or whatever you will find they give a greater volume when whisked than fresh ones do. I have no idea why. That's just how it is.