For future reference, please remember:

1. If you have a tub of egg whites sitting in your freezer, from the time that your husband decided to make ice cream and it was fine but it meant that he had a lot of leftover egg whites, it’s totally fine to thaw the egg whites and use them to make meringues.

2. However, it is VERY IMPORTANT TO REMEMBER that you own only one oven, and that it has only two racks.

3. Which means that you cannot possibly bake, in timely fashion, all of the meringue batter you assemble when you blithely say, “Well, I’ve got enough egg white, I’m just gonna double the recipe.”

DOUBLING RECIPES: sometime a great idea. Sometimes, really, really not. Please remember this, Balabusta, the next time you get ambitious about shit like this.


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