Egg whites are magical things, effortlessly expanding to ten times their size. If you've ended up with a tub of egg whites after making a batch of ice cream or crème anglaise, don’t worry - we have a whole host of different recipes to use them up, both sweet and savoury.

Although they can of course be used in meringues, pavlovas and Eton mess, these dishes are just the beginning of what egg whites can do. From frostings and financiers to macarons and marshmallows, egg whites are the pastry chef’s best friend.

Egg whites are also more common in savoury dishes than you might expect. They are commonly used in Chinese cuisine when velveting meat, a step used before cooking to help the meat stay tender and soft. They are also used to make soufflés and mousses light and airy, or mixed with flour and salt to make a salt crust.

Finally, egg whites freeze beautifully. So, if you have more egg whites than you can handle right now, simply put them in an airtight container, labelled with the date and the number of egg whites inside, and stick them in the freezer until you’re in the mood for marshmallows.

Check out our collection of egg white recipes from across the site below.