When I make  crème anglais (custard), ice cream and lemon curd, I have a lot of leftover egg whites. But I don’t throw these away Instead I store or freeze them to use later in meringues, buttercream, angel food cake, pavlova, mousse, nougat, marshmallow and financieres. The Tour de France concludes tomorrow in Paris which is where financieres were created in the late 1800s by a bakery near the Paris Bourse, the city’s financial hub. Continue reading →