Extra Blueberries and Egg Whites Are the Inspiration Behind this Meringue at Galit

Besides an abundance of blueberries at the markets right now, Pastry Chef Mary Eder-McClure was looking for a home for extra egg whites left from other dessert projects at Galit in Chicago. “I needed to figure out a way to use them up and instantly thought of meringue,” says the chef, who also wanted to incorporate preserved lemon and the restaurant’s rich olive oil cake into a summer-y dessert....