You can freeze individual egg whites in a plastic ice cube tray. Once they’re frozen, transfer them to a resealable freezer bag or an airtight container. Or freeze them in batches for your favorite recipes—three for a meringue, 12 or more for an angel food cake. They will keep for up to one year in the freezer.

Let egg whites thaw in the refrigerator overnight before using. Thawed egg whites will beat to better volume if you let them sit at room temperature for about 30 minutes.

2 tablespoons thawed egg white = 1 large fresh white.