One of the consequences of making a ton of homemade ice cream is a steady supply of leftover egg whites. A typical custard-based ice cream usually calls for 5 or 6 egg yolks, so even making just a few batches will have you swimming in egg whites. And I think we all know I've made more than a few batches this summer :)
So, what are you going to do with all of those egg whites? I know a lot of people use them to make omelets but generally speaking, I'm not a huge omelet fan, and were I going to make one, I would definitely want to use whole eggs, not just the whites. Just a personal preference.
Macarons are another option, and that's where a lot of my egg whites have gone this summer. And if you're wondering why I haven't blogged any macarons, it's because just about every batch I've made has been a fail. My macaron-making skills are very much a work in progress!
You can use leftover egg whites to make homemade marshmallows too. That's an especially fun idea in the summer when there are so many s'mores to be eaten. I've only done it a few times, but s'mores made using both homemade graham crackers and homemade marshmallows are a serious treat!
Sometimes I freeze egg whites - did you know you could do that? My friend, Rachel, put together a great post about freezing egg whites if you want to try it.
If all else fails, angel food cake is an excellent way to use leftover egg whites - a typical recipe will call for at least 10-12 of them. If you're like me, you might think angel food cake is bland and boring, but I promise you this mocha chocolate chip angel food cake is anything but! The cake is infused with tons of coffee and chocolate flavor thanks to the inclusion of a generous amount of instant espresso powder and plenty of mini chocolate chips. And if that's not enough for you, it's finished off with a super simple, 3-ingredient, luscious mocha ganache. It's like the icing on the cake, literally!
I didn't have high hopes for this cake, I really was just trying use up egg whites, but if it's not clear, I absolutely loved it. And I didn't even feel guilty about going back for a second slice - that's one of the especially nice things about angel food cake, it's so much lighter than just about any other cake you can make. I don't know about you, but I love a guilt-free dessert :)
Mocha Chocolate Chip Angel Food Cake
barely adapted from Martha Stewart
2 tablespoons instant espresso powder
2 teaspoons vanilla extract
1 tablespoon water
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour
1/2 teaspoon kosher salt
1 cup mini chocolate chips
1 cup semisweet chocolate chips
1/2 cup milk (I used 1%)
2 teaspoons instant espresso powder
Preheat oven to 350 F.
Whisk together the espresso powder, vanilla, and water in a small bowl until the espresso powder has dissolved. Add the egg whites to a large, wide bowl and, using a hand mixer, start beating on medium speed. When the whites get foamy, add the cream of tartar. Continue beating until soft peaks form and then gradually start adding the sugar, continuing to beat until the whites form stiff, glossy peaks.
Add the cake flour and salt to a fine-mesh strainer. Gradually sift the mixture over the top of the egg whites, then gently fold to incorporate. Repeat this process until you've added all of the flour/salt mixture - working as gently as possible not to deflate the egg whites. Add the espresso mixture and mini chocolate chips, and again fold gently until combined.
Gently spoon the batter into an ungreased tube pan. Run a knife through the batter to release large air bubbles, then smooth the top. Bake for 30-35 minutes, or until the cake is golden brown and the top springs back when pressed. Invert the pan over the neck of a bottle or funnel (or if the pan has "feet" just let it rest on those), and allow to cool completely in the pan. When the cake is cool, run a thin knife around the edges of the pan and remove cake from the pan.
To make the ganache: Combine the chocolate chips, milk, and espresso powder in a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring in between each, until the chocolate has melted and the mixture is smooth. (The ganache will thicken as it cools, so allow to sit for 5-10 minutes if you prefer a thicker consistency.) Serve drizzled over the cake.