Well…not really. BUT….I have good news regarding egg whites. You don’t need to throw them away when you’re separating eggs for the yolks in baking. FREEZE THEM! Yes, they thaw perfectly fine and you can then whip up your whites for meringue whenever you want! YAY! If you don’t have any on hand right now, please enjoy
this pic of Fleuri’s (one of our faves in Charlottesville VA) Meringue and Puff Swan!