Sodium stearoyl lactylate (SSL) forms strong bonds with the flour proteins during gluten development, improving dough strength. During protein denaturation at baking temperatures, these bonds weaken and SSL is able to translocate to the starch molecules, reducing their staling rates during storage 1.
Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white-only recipe, you have them, premeasured, at your disposal.
Original recipe and inspiration from Sarah's Musing. Freezing Macaroons Coconut cookies can be frozen after they are baked just let them cool, wrap them and freeze. They thaw just fine on the counter. Unbaked macaroons also freeze well but will be sticky even when fully frozen. Line a cookie sheet with waxed or parchment paper, scoop out the cookies just so they aren't touching each other and freeze for an hour or so until they are hard. Move them to a plastic bag or rigid freezer container for storage.