What to do with leftover egg whites? Sweet meringues, OF COURSE??

It was difficult to find the right recipe, but after many trials, I finally found the perfect balance between sugar and egg whites!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a channel of recipes available to everyone and free on WhatsApp with no notifications and sounds. You can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F to read a sweet and a savory recipe every day!
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CHOCOLATE AND EGG WHITES CAKE

CACAO MERINGUES

PAVLOVA WITH RASPBERRIES AND BLACKBERRIES
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HOW MANY TYPES OF MERINGUE EXIST IN BAKING?
Italian, French, and Swiss meringue: all the types of meringue you can make
Without delving into their origins, let’s talk about the different types of meringue you can prepare, which are 3:
– Italian meringue;
– French meringue;
– Swiss meringue.
The main difference between the various kinds of meringue lies in the preparation method and cooking.
ITALIAN MERINGUE
Let’s start with Italian meringue. It’s possibly the most challenging type of meringue to prepare, requiring the use of a stand mixer and a kitchen thermometer for optimal results.
While the egg whites are being whipped in the stand mixer, the sugar should be dissolved with water in a saucepan and heated until it reaches 121°C (250°F).
At this point, while the egg whites continue to whip, the hot sugar is slowly poured in a thin stream into the bowl of the mixer.
Italian meringue can be used to enrich mousses and semifreddos or as a decoration for other typical Italian desserts; to give it the classic slightly browned appearance, it can be gratinated in the oven or caramelized with a kitchen torch.
FRENCH MERINGUE
The French meringue is perhaps the most renowned and prepared type of meringue, just like the famous French macarons. It is made by preparing a mixture containing equal amounts of sugar and egg whites.
Start by whipping the egg whites in the stand mixer or with an electric beater; when they are stiff peaks, gradually add the sugar and continue to mix until well incorporated.
Once ready, you can shape the French meringue as desired and place it to dry in the oven at a temperature of 50/ 60°C (120-140°F).
French meringue is used to prepare classic spumoni and as a base for meringue pie.
SWISS MERINGUE
The preparation of Swiss meringue differs from the two previous recipes.
In this case, both the egg whites and sugar are heated in a double boiler until they reach a temperature of 60°C (140°F), then they are whipped until fluffy; after that, meringues are shaped and baked in the oven.
The secrets to achieving great meringue
As mentioned, making meringue, whether Italian, French, or Swiss, is relatively challenging and can pose several problems. However, there are certain tricks that can enhance the chances of success:
– Meringue should be made with clean tools that have not come into contact with any type of fat;
– All ingredients should be at room temperature;
– Meringue should be well whipped, but not over-whipped, or it may deflate and ruin.
HOW TO STORE MERINGUE AND MERINGUE PIE? IN THE FREEZER

MERINGUES