Sometimes a recipe calls for one or two egg yolks and I am left with the
whites. The problem is, I don't have a freezer, so I can't freeze the
whites for later use. I don't like to waste food, though.

Can anyone suggest a use for one or two egg whites? Preferably, it
would be best that it could be something I could make right away, after
making the recipe requiring the egg yolks, as I only have a small
refrigerator.

And no, buying another refrigerator is not on as I live in a rented flat
with a tiny kitchen and no room for a bigger refrigerator or a separate
freezer.

Thanks in advance for your help.

--
Céline

'One [Gotha] landed near Canterbury and was burned by its crew; the
other landed near Rochford and was inadvertently burned by an RFC
airman who, placed on guard, succumbed to curiosity and pressed the
trigger of the German flare pistol "to see if it was loaded". It was.'
- Anti Aircraft artillery by Ian V Hogg