Meringues.

I had 2 little egg whites left over after making the crostata. While there are lots of recipes which use egg whites, here is a quick and tasty way to use them up if they are left over. I then pop them in the oven after having made the crostata.
Basically you use twice the weight of egg whites in sugar so if two egg whites weigh 70g ,use 140g of caster sugar.

Whisk the whites on high speed until they are white and fluffy but not fully whipped.
Gradually add the caster sugar and continue whisking until the whites forn firm peaks.
At this point you can add flavourings of choice.. for example; grated lemon, orange or lime rind. Coffee made from 1 tsp instant coffee and a drop of water to make a strong syrup to add to the meringue or some finely chopped hazelnuts.

Use a star tube in a piping bag and pipe small rosettes.
Use a large plain tube if you added hazelnuts.
Place in oven at 120° for one hour then turn oven off and leave them there until the oven is cold.