Use Up Leftover Egg Whites With Meringue

Have some to spare? Make meringue, then make everything here

Lemon Meringue Pie

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York.Landon Nordeman
Celery and Rhubarb Vacherin

Celery and Rhubarb Vacherin

This pastel-hued dessert, from Kristen Murray of Portland, Oregon's Måurice, consists of a simple sponge cake layered with stewed rhubarb, celery semifreddo and sorbet, and crisp meringues, all surrounded by sugary rhubarb soup.Joseph de Leo

Meringue Floating in Crème Anglaise

Meringue Floating in Crème Anglaise
Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink.Matt Taylor-Gross
Vanilla Meringue

Vanilla Meringue

This classic meringue from San Francisco’s Bi-Rite Creamery can be used as-is for a gooey, marshmallow-fluff-like topping or lightly brûléed with a torch for a toasty, s’mores-style shell. To ensure an airy, voluminous meringue, make sure your bowl and whisk are wiped clean and the whites aren’t ice-cold—room temperature is ideal.Matt Taylor-Gross
Icelandic Chocolate Cornflake Cookies

Chocolate-Cornflake Cookies (Marens-Kornflexkökur)

Cornflakes bring a pleasing crunch to these fluffy, chewy chocolate meringues.Ingalls Photography
Italian Buttercream Frosting
This rich, light-as-air frosting starts with an Italian meringue. It creates a stable frosting with a silky texture that's perfect for icing cakes or filling macarons.Farideh Sadeghin
Lady Baltimore Cake

Lady Baltimore Cake

A traditional Southern confection, this regal dessert gained popularity through writer Owen Wister’s 1906 romance novel, Lady Baltimore. Three dreamy white layers of cake are infused with rose water and slathered with an Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel.André Baranowski
Tim Tam Pavlova

Tim Tam Pavlova

The thing that differentiates this classic kiwi dessert from a meringue is the addition of vinegar: it helps give the outside a lovely crunchy shell, while the inside remains soft.Farideh Sadeghin
Baked Alaska

Add Cake and Ice Cream to your Meringue

Baked Alaska first made its way into print in Fannie Farmer's 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat. —Raymond SokolovTodd Coleman
Thomas Keller's Coconut Cake

Thomas Keller's Coconut Cake

Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.Matt Taylor-Gross
Pavlova

Pavolva

The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.Dave Lieberman

Watch: How To Make Meringue