Take a calculated whisk and find a use for egg whites that’s no yolk

Anna Berrill

What can I do with leftover egg whites? And don’t say meringues! Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “ White chocolate is quite good here, because the egg whites take its richness down.” It couldn’t be simpler to make, either: “Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.” Chill for three hours, then dig in, perhaps accompanied by a little poached or baked rhubarb. Rosie…

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Guardian Weekly (Digital) - 1 Issue, 21 March 2025

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