Leftover mixture from meringue mistake

[Lobworm]

I made lemon meringue pie, had a brain fart & added the sugar to the egg before I whipped it.
so I started again, but now I’ve got semi whipped egg white and sugar mix sitting sadly in a bowl menacing me.

is there anything at all I can do with this, or is it the bin?

tia

What amount of egg white and sugar? I would either suggest letting it whip and see if it does whip up into meringue and then just bake meringues or heat the mix over hot water until sugar dissolves and then whip it up, swiss meringue in other words and again bakes some meringues. But all that depends on the ratios of egg white/sugar in there!

Almond macaroons? You might need to adjust sugar/ egg ratios but doesn’t need whipped egg whites.

https://www.bbcgoodfood.com/howto/guide/top-10-ways-leftover-egg-whites-and-yolks

Brill thanks. Every time I googled it just gave me ‘in future do this’
which is fine, I know what I did!
I will look up Swiss meringue. The electric whisk died a while ago, so doing it all by hand.

Macaroons might be popular. Or am I thinking of the other ones? All I could think of was royal icing.
It’s 2 whites & about 3oz sugar

I mean the old fashioned English type like in the link below.

www.theenglishkitchen.co/2010/02/almond-macaroons.html?m=1

Ok so you have about 80g of egg white and for that to make swiss meringue you need about 125g of sugar which is roughly 5 ozs so you'd need to add ounce and a half of sugar extra. However a bigger problem is the lack of mixer, be very hard to beat it sufficiently by hand.

Macaroons it is then!

made macaroons & cinnamon balls & they were lovely.