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Make simple meringues from leftover egg whites. In a large bowl, whisk egg whites till they make soft peaks, then continue whisking and add in a mixture (225g/8oz in total) of caster sugar and light soft brown sugar, till mixture is shiny and makes stiff peaks. Spoon onto baking parchment and cook for 1 hr at gas mark ½/130ºC (120ºC in a fan oven), till crisp to touch. Turn oven off and leave meringues in the oven overnight to cool. Serve with lots of whipped cream and fruit for an extra pud. Stewed fruit is perfect. We love stewed rhubarb folded into the cream.