What to do with egg whites after stiff peaks collapse & you can't re-beat So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the peaks have collapsed... anything else I can do with them? They already have sugar and vanilla and cream of tartar
You could try making coconut macaroons: http://cooking.nytimes.com/recipes/1012523-coconut-nut-macaroons

The egg whites only have to be lightly beaten until they're foamy, so deflated egg whites might work.