Theoretically, I am a Yolk man. I can work through a hill of egg yolks in a matter of days if I am feeling game for a run of rich chocolate puddings and velvety ice creams. Inevitably, I am left with a surplus of egg whites. And when I have extra egg whites, I make meringues. A meringue is a simple cloudlike confection of whipped egg whites and sugar, and it is likely they have been part of the baking pantheon for hundreds of years. They are crunchy, light, and very sweet, a lovely little afternoon snack. Our meringue mushrooms are a featured accompaniment to our Stump de Noël, but I encourage you not to limit your meringue making to holiday cake decor. Make them any time you have leftover egg whites (assuming you won’t be using them for Angel frosting). It should be noted that these meringues are dedicated to a kind customer, Shandi, who had a limitless appetite for these candies.