Does anybody have experience using frozen egg whites? I end up using more yolks than whites, so I freeze the whites. When I use the whites again, the product come out "wetter" or "less firm" or something.. Macaroons or dacquoise don't hold their shape, Italian Meringue isn't as stiff, and so on. I have tried putting a small pinch of powdered egg whites but this does not seem to help much. Maybe I need more. Has anybody else worked with frozen whites before?