How to turn excess egg whites into brown-sugar meringues – recipe

Italian-style meringues from egg whites that will keep for weeks (or make them into a stunning pavlova

As a root-to-fruit cook, I like to practise what I call complete consumption and whenever possible eat the whole ingredient, including the root, skin, stem, leaves and everything in between. My ultimate goal is to use the whole ingredient in a single dish, leaving no byproduct. That can be as simple as finely chopping kale stalks so they can be steamed alongside the leaves, but sometimes more complex cooking is necessary. When you’re using the yolks or whites of an egg, for example, you need to find a use for the other. And meringues keep well in an airtight container for two to three weeks.

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