A slight detour from ice cream. Because ice cream usually requires egg yolks but not egg whites, I frequently have leftover whites. I’m ashamed to say that I often just tossed them down the drain, but I’ve subsequently reformed my ways. I’ve been making pasta lately (more on this at another time, I’m sure), which also requires egg yolks but not whites. However, because of the sheer number of yolks required (as many as ten for a half batch of Flour + Water’s basic egg dough), the prospect of wasting that many egg whites was too much to bear. Keep in mind my mother told me recently that she didn’t want to throw out the simple syrup I had made a few months ago because when she was a young girl in India, sugar was rationed and the idea of discarding sugar was anathema to her. I guess in my family we try to avoid waste.

But what to do with egg whites? Someone suggested egg white omelettes, but I’ve always thought they’re kind of sad. I could spice nuts, but give that you only need one egg white for almost two cups of nuts, that seemed inefficient. So I decided to do meringues. I have some friends who don’t eat gluten, and thus my cookies are often off-limits to them. But meringues don’t use flour, so meringues are perfect for then. And, frankly, they’re pretty pleasant — a light treat for when one doesn’t want to be too indulgent.

Light, crunchy, and slightly rose.

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