Meringue using left over egg whites

Whenever you find yourself with a left over egg white, perhaps you've used the yolk to brush a pastry top or in a cake recipe, don't throw that egg white away! Freeze it! Keep freezing eg whites in the same little conatainer until you have three (my preference) or more.

Defrost overnight when you're ready to use in an angel cake, floating islands, or as shown here a pavlova.

Note that the pavolva is made with a lemon curd using - you guessed it - left over lemons. Are you getting the theme of the SOS kitchen yet?

Tune in next week for how to use left over citrus fruit for making cakes and curds and much more.