Felice Friese wrote:

> NO! Don't toss the whites! Use them to make a fruit whip on which to pour
> your Crème Anglais. My favorite childhood dessert was prune whip with
> custard sauce, but other fruits (especially apricot) work well.

Well, I don't toss the whites, not right away, anyhow. I carefully put
them in a plastic container and refrigerate. I look for appropriate
recipes not of which seem appealing at the moment, then, 4 days later,
my boyfriend knocks them over when placing something else in the
refrigerator spilling them and making a mess, followed by a small
argument and the disposal of the egg whites. That's not exactly the
plan, but it has turned out reliably to be the case.

--Lia