Today I am going to introduce you to dulce de leche. Never heard of it? This is Spanish and literally translates as “sweetness of milk”. In English it is often translated as milk caramel. Its taste is similar to traditional caramel, but since it is prepared with milk, it has a slightly different taste. Dulce de leche is widely used in Latin America and served with desserts, pastries, but also along cheese or as sweetener for coffee.
You have no idea what to do with leftover egg whites or egg yolks? Here are some recipes for you to use them up! Scroll down if you want to know how to freeze properly. And yes, it is possible to also freeze egg yolks, just use a little trick.
#What to do with Egg Whites
#1 Make Meringue
The easiest way to use leftover egg white is to make meringue. Meringue basically means beating the egg whites with sugar until stiff and firm and then drying this mixture in the oven at low temperature. There are a lot of delicious recipes with meringue, either as frosting, as an entire part of its own or as decoration for cakes. I give you some options below, click on the links to get to the recipes.
Cute little mushrooms made with egg whites
Pumpkin Caramel Cupcakes with a meringue frosting
The Uruguayan Peach Layer Cake, which has meringue patted all around as decoration
The Colombian merengón, which means meringue, berries and whipped cream
The traditional Lemon Meringue Pie