Using up leftover egg whites can seem like a daunting task, but in reality, egg whites often already act as the base for a range of beloved dishes and desserts. From light and airy meringues that melt in your mouth to airy angel food cakes, the aeration and stabilisation qualities of egg whites are the backbone of many dishes. Think of delicate macarons with crisp shells and chewy centres, and soufflés that rise to impressive heights - both rely on egg whites to create their signature textures.