I have a problem. An egg white problem. Turns out most of the treats I like to make (ice cream, cream pies, lemon curd, hollandaise, oh, and did I say ice cream?) use egg yolks. And I can never bear to throw out the egg whites, so instead I bag them, tag them, and stash them in the freezer. The problem is, they just start to build. And I never seem to have any egg-white recipes to use them up. So after about 6 months (luckily I had the good sense to date them), they get tossed with the other frozen-and-forgotten things in the depths of our freezer (try as we might, we just aren't freezer people). I had attempted a fruit meringue before, by grinding up some freeze-dried fruit (not to be confused with dried fruit which will NOT work in this recipe) that I had leftover from the pixie stick project. Turns out strawberry isn't such a great flavor in a meringue. Medicinal would be one way to put it kindly. But my second try turned out much better. With blueberries and a bit of almond

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