Top photo credit: Ko-te
If you cook regularly, there’s no doubt that there are some leftovers in your fridge. It seems manageable at first, until they continue to increase and you’re left with no option but to deal with them. Immediately.
I encountered this problem recently when I discovered that I had too many egg whites in my fridge from making curds and ice cream. Off I went to find out different ways to use them up. Here are some ideas:
Photo credit: Food 52
This almond butter meringue is a twist on the classic. The addition of almond butter and chopped almonds adds flavour and texture, and pairs well with the meringue, to avoid it from becoming sickly sweet.
Photo credit: Joy the Baker
Made with the same ingredients as the typical angel food cake, these (almost) bite-sized treats retain the same fluffiness as their larger counterpart, so they’re perfect as party food. Another bonus: these are gluten and dairy-free!
Photo credit: NYT Cooking
A French petit four, a financier is a little sticky cake with a chewy texture. Though almonds are usually used in the mix, this recipe uses coconut and brown butter to amp up the flavour profile.
Photo credit: Tartellete
Macarons have taken the world by storm, but who’s to say that you can’t make your own? These grapefruit and anise macarons present a flavour combination that is peculiar and unusual, but give it a try if you’re looking to stretch out of your comfort zone.
Photo credit: Two Peas & Their Pod
Looking for a versatile topping? Candied pecans (or any nuts, for that matter) fit the bill; use them to top salads, mains, and desserts, or simply snack on them for a treat. Simple and easy to make, these also make great little gifts for Christmas!