How many times have you gone through all the steps of a recipe only to be left with a lonely bowl of unwanted egg whites? You might be tempted to throw them away, but there are some easy recipes that will turn them into delicious new concoctions! For a savoury option, it's easy to prepare a healthy egg-white omelette that you can fill with whatever you have on hand – a little crumbled feta cheese and chives for example, or leftover cooked vegetables. For a sweet option, why not whip up a batch of homemade meringues? These crunchy swirled treats bake for a long time at a low temperature, but take little effort to make and only need three ingredients. They also package beautifully as gifts. Here's how to make your own. Mini-Meringues 2 egg whites 1 pinch cream of tartar ½ cup granulated sugar In a large bowl, add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper–lined baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in an airtight container for up to 1 week.)