Do you know Merengues?   So, last week we had many leftover egg whites from the sauce Béarnaise (especially if you made double the amount, like I did ?). My spice course participants in spring usually receive a special goody. And when our daughter comes to visit us and we eat spice merengues for dessert, she says: “So, did you have asparagus and sauce Béarnaise?” These two dishes are closely linked for me and my family. Meringues give little work but are dried in the oven for a long time. I always make the sweet ones, cinnamon, cassia, cardamom and ginger are very good, but salty is also possible. The…