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Lindsay-Jean is a Contributing Editor of Food52.
They should be fine!
Marian is an editor at Food52.
You can very successfully freeze and thaw egg whites! Just let them thaw in the fridge and proceed with the recipe. They should be fine!
Definitely. I even use my frozen egg whites (thawed) to make meringues and pavlovas. No problems with them not whipping up, so I pretty sure that the salt crust will be fine too.
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