You can turn extra egg whites into desserts, light mains, and even pantry “upgrades” instead of throwing them out.

Sweet things to make

  • Meringue cookies or pavlovas: Whip egg whites with sugar into stiff peaks and bake low and slow for crisp meringues or a marshmallowy pavlova base topped with whipped cream and berries.
  • Angel food or egg‑white cakes: Many sponge and angel food cake recipes use a lot of egg whites for a super light, fluffy crumb.
  • Macarons and macaroons: Classic French macarons rely on whipped egg whites; coconut macaroons also start with beaten whites plus sugar and coconut.
  • Swiss meringue buttercream: Cook whites with sugar over a bain‑marie, whip, then beat in butter for a silky frosting for cakes and cupcakes.
  • Royal icing: Use egg whites with powdered sugar and a bit of acid (like lemon) to make pipeable icing for detailed cookie decorating.

Savory ways to use egg whites

  • Add to omelets and scrambles: Stir 1–2 extra whites into whole‑egg omelets, scrambles, quiches, or frittatas for more volume and protein with less richness.
  • Egg‑drop or ribbon soups: Drizzle beaten whites into hot broth (like chicken corn or hot‑and‑sour soup) for delicate egg ribbons.
  • Velveting and batters: Use egg whites to velvet meat for stir‑fries or as part of a batter for fried foods to make a lighter, crisp coating.
  • Binding and texture in dishes: Mix egg whites into meatballs, fish cakes, or seafood mousses to help bind and give them a springy, tender texture.

Baking and pastry “helper” uses

  • Egg wash: Brush whisked egg white (with a little water) on bread, buns, or pie crust for a shiny but paler finish than whole egg.
  • Help toppings stick: Use a thin egg‑white wash so seeds, nuts, or coarse sugar adhere to breads, bagels, and cookies.
  • Fluffier waffles and pancakes: Some recipes whip egg whites separately and fold them into the batter to make extra‑light waffles or pancakes.

Snacky and “fun” ideas

  • Parmesan “pearls”: Beat egg whites with finely grated Parmesan into a dough, shape into balls, and deep‑fry for crisp, savory bites.
  • High‑protein granola: Toss granola mix with lightly beaten egg whites before baking to create big crunchy clusters.

How to store leftover egg whites

  • In the fridge: Keep in a sealed container for up to about 3 days and use in omelets, scrambles, or baking.
  • In the freezer: Whites freeze very well; portion them (for example, 1–2 whites per container or in an ice cube tray), label with the number, and thaw in the fridge before using in meringues or cakes.

Quick idea list (at a glance)

  • Meringue cookies / pavlova
  • Angel food cake or egg‑white cake
  • Macarons or macaroons
  • Swiss meringue buttercream or royal icing
  • Extra‑fluffy waffles or pancakes
  • Omelets, scrambles, quiche, egg‑drop soup
  • Velveting meat, batters for frying
  • Meatballs, fish cakes, seafood mousse
  • Egg wash and topping glue for baked goods
  • Parmesan snacks, clumpy granola

TL;DR: Don’t toss them—freeze if you’re not ready to use them, then turn them into meringues or pavlova when you want dessert, or whisk into eggs, soups, and batters for easy everyday cooking.

Information gathered from public forums or data available on the internet and portrayed here.