I made the lemon verbena ice cream from the Grammercy Tavern cookbook. Not only was it really good ice cream, it also helped to partially cut back that plant, which was shading out the rest of the herb box. The recipe used 12 egg yolks, so now I have 12 egg whites in the fridge. What do I do with 'em?
I don't like meringues and I don't like egg white omelettes. I also don't have any desire to freeze them and use them later. So, anything else come to mind? How long will they keep in the fridge?