You have egg whites left from making the pastry cream for your Boston Cream Pie (or any other recipe). What to do?
No need to make meringue blobs. Make them into fantasy shapes!
You can freeze egg whites in a sealed container and use them later.
You can make Marvelous Maple Meringues (invented by my daughter Lydia, these are a real bonus!):
Preheat the oven to 225 degrees F
Line a cookie sheet with parchment (cooking) paper
Beat egg whites until frothy
Add 1/4 tsp cream of tarter and beat until soft peaks form
Gradually beat in 1/2 cup maple syrup, and beat until stiff but not dry
Use a pastry bag or drop by spoonfuls on the parchment paper on the cookie sheet
Check after 1-1/2 hours. Bake for 1-1/2 to 2 hours, until lightly browned and dry. Use a spatula to remove one meringue from the parchment, let it cool for a few minutes, and taste. If it’s done (crisp, not spongy), turn the oven off and let the meringues cool completely in the oven
Remove the meringues from parchment with a spatula and store them in an airtight container (the ones that aren't eaten right away!)