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From the omelette to the macaron, 10 recipes to use the egg whites – Italian Cuisine

If you only need egg yolks to prepare it, you would not think of throwing egg whites! You have no idea how many things can be done!

Nothing is thrown away from the eggs. If you advance the yolks you do it eggnog, and if the egg whites advance? Here are 10 sweet and savory recipes to not throw them away!

What the egg whites are made of

The egg whites are the white part of the egg, the lighter and from the thickening power.
Chemically they are 90% composed of water and for the rest from proteins, mineral salts such as magnesium, sodium and potassium, B vitamins and glucose. Unlike the yolk, the egg whites they do not contain fat and cholesterol.

The egg whites in the kitchen

Very often the egg whites in the kitchen advance because the yolks are more used for the preparation of cakes, frolle and pasta.
Do not even think for a moment to throw them away!
Maybe you do not know that I am a very versatile ingredient, ideal for preparing many dessert and also of savory dishes.
Here are some ideas for you.


Obviously the simplest of the recipes is the omelette.
Simply beat the egg whites lightly with a pinch of salt and a bit of Parmesan and milk and then cook everything in a hot, slightly greased non-stick pan.
You can enrich it with vegetables or stuff it with cheese like an omelette.
This omelette is light and perfect even for a breakfast, both salty and sweet, simply accompanied with a little 'jam.

Fresh pasta

You can prepare an excellent fresh pasta only with egg whites.
For 200 g of flour add 3 egg whites (then 100 g) and work with your hands.
You can use 00 flour or that of durum wheat semolina.
You will get a light and excellent pasta to season with simple tomato or vegetables, perfect also to make in the oven.


To make compact meatballs an egg is always added.
Actually the thickening component is egg white, so just add that.
It is a bit 'for all types of meatballs, both for meat, both for those of fish and also for vegetarians based on vegetables and legumes.
To adjust with the doses the proportion is 350 g of meat, fish or other and an egg white.


To accompany fried meatballs with a sauce not too fat you can prepare a mayonnaise without egg yolks, only with egg whites.
It takes two to be assembled with 250 ml of sunflower seed oil, added in wire as you do for the classic mayonnaise.
To add a touch of flavor add some mustard or spices such as paprika or curry.


To prepare the rösti, a typically Swiss potato-based treat, you can boil the potatoes (about 5 large) for 15 minutes or use them raw.
After grating, add a chopped onion, egg white, salt and pepper and cook the mixture in a hot and oiled non-stick pan. You will get a crunchy and tasty potato crust to serve with sauces to taste or to eat so naturally. A delight!


The first dessert that comes to mind when it comes to egg whites is meringue.
To prepare it, add the same weight of egg whites and sugar until a compact and glossy mixture is obtained.
Then add a little lemon juice and, with a pastry bag, mix the meringues on a baking tray, trying to make them all the same.
Bake a static oven at 70 ° for about two hours and then let it cool in the oven off and slightly open until it has dried out well.


The large and meringue-shaped version of meringues.
Pavlova prepares the same way even if someone prefers to add a pinch of corn starch in the mixture to make it more crumbly.
Once the egg whites have been whipped with sugar, lemon and starch, you have to use them to create the base for this cake.
Spread the mixture on a sheet of parchment paper and cook as explained for the meringues.
The pavlova is decorated with whipped cream and fresh fruit and also with custard if you want to make it richer.


Macarons are French pastries based on egg whites and almond flour.
They are more complex to prepare than meringues because they must all be of the same size.
Once ready, in fact, go stuffed two by two with a ganache.
How are macarons made? First mix 130 g of almond flour and 220 g of powdered sugar.
Separately, 120 d of egg whites until stiff. Add the granulated sugar at different times, slowly.
Transfer the egg whites into a bowl and slowly add the flour and powdered sugar mix, taking care not to remove the egg white. Mix with movements from top to bottom. Add the food coloring powder you want, always stirring gently.
Then take a pan, place a sheet of baking paper and draw circles with a diameter of about 4 centimeters.
Using a pastry bag, pour the dough into the circles without filling them completely. In this way you will get macaron all the same.
Let the dough so prepared rest for about half an hour and then bake for about 12 minutes at 145 °.
Once cooled, fill them with the ganache prepared with 300 g of dark chocolate dissolved in 200 g of warm fresh cream.


Also known as royal icing, this is the typical icing that is used to decorate Christmas cookies or to decorate cakes in sugar paste.
Preparing it is very simple, work a little 'less.
To obtain a white and quite compact mixture, just mix the fresh and not whipped egg white with icing sugar, adding it little by little until it reaches the right consistency.
For 30 g of egg whites, about 150 g of powdered sugar will be needed. Add a drop of lemon juice to eliminate the taste of the egg.

Fluffosa or Chiffon cake

We conclude this roundup of recipes with an elegant and impressive cake.
In Italy we call it "fluffosa" while in English it is called chiffon cake.
You will understand from the name that it is a soft cake, tall, soft like a cloud, like chiffon.
To prepare it you need a special mold because the cake has to stand upside down for a few hours to become tall and leavened as it is. If you are curious to try it here you will find the Fluffosa recipe.

Zucchini Lasagna

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn’t grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I’ll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline[1] is a must to slice the zucchini thin, and it’s quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg


In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.


  1. ^ mandoline (

Homemade Hamburger Buns – Oh, My, God. Becky, Look at Her Bun!

Finding high-quality hamburger meat at the market is a lot
easier than it used to be, but the same cannot be said for the buns. They’re
never the right dimensions for a decent sized patty; and they’re either made
from some insipid white sponge with seventy-three ingredients, or from
high-fiber, whole grains, which in many ways is even worse.

A proper bun should be nothing more than a light, buttery,
airy delivery system for getting a hot, juicy hamburger into your mouth. Oats,
spelt, and flax seeds have no business getting anywhere near this type of operation. That’s what turkey sandwiches are for.

Above and beyond taste and texture, the bun needs to be the
right diameter to fit a classic half-pound burger, and should be twice as thick
as the patty. I guess you could drive all over town looking for these magic
buns, but it would be a lot easier just to make them yourself.

They do take few hours, but most of that is rise time, and
when you see and taste the results, I’m sure you’ll agree it was well worth the
investment. By the way, don’t worry if your buns are slightly irregular in
size. We’ll assume you’ll form your burgers with the same precision, so in the
end they should match perfectly. I hope you give these a try soon. Enjoy! 

Editorial Note: Today’s title will only make sense if you watch the video, and are familiar with Sir Mix-A-Lot’s “Baby Got Back.”

Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann’s
“RapidRise” Yeast)
1 cup very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (about 3 1/2 cups)
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
for the tops:
1 egg beaten with 1 tbsp milk
sesame seeds
*bake at 375 degrees F. for 15-17 minutes