This recipe, from Baking with Dorie by Dorie Greenspan, is a great way to use up any extra egg whites you may have. I always save my egg whites in the freezer, in small containers, labeled by amount. So, when I need one or two egg whites or more, I know which to choose.
Once thawed and brought to room temperature, they are ready to use.
I made individual meringues and served them with whipped cream and blueberries for a simple treat. These meringues can also be used in other recipes such as Eton Mess, so they’re very versatile.
Head over to the Tuesdays with Dorie website to see what dessert the other bakers made.
