Great question! I've made many-a-meringue using egg whites that had previously been frozen and they whipped up just fine. They worked for macaroons, macarons, soft meringue, and hard meringue. The longer they're in the freezer more strength they're likely to lose, so I'd recommend using them within 3 months of freezing if you can. To thaw, either leave them in the fridge overnight, or, if you're in a time crunch, run lukewarm water over the closed container they're in in the sink. Annabelle@KAF

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