It happens. A recipe calls for simply the yolks of the eggs, and has listed no alternative use for the whites. I know, you probably pour the whites in Tupperware, expecting to use them in the near future. But, you forget, and they are forever discarded. Instead of casting them away to die as leftovers in your fridge, toss them in your mixing bowl immediately, and turn that baby on. Preheat your oven to 200 degrees. With the whisk attachment, beat the egg whites on low-medium speed until foamy. Add 1/4 teaspoon of cream of tartar and continue to beat the whites until they hold soft peaks. Once the meringue…