It's bound to happen -- you make a recipe that calls for more egg yolks than egg whites and you're left with extra egg whites. What do you do: Toss them or keep them? It may feel inconvenient to have those extra egg whites hanging around in your fridge, but if you collect them all together and freeze them in a sealable container, you can defrost them in the fridge when you're ready to use them. There are some amazing dishes to make out of them, such as meringues, frostings, frittatas, souffles, cakes and more. See all the possibilities in the slideshow below.