Frozen egg whites seem to whip up just fine

I've recently used five frozen egg whites which were left over from making a cake to make a pavlova. Maybe the egg whites were a little bit less light and fluffy than fresh egg whites would have been, but I can't say I saw any definite problem with using thawed frozen egg whites in a recipe that requires them to be whipped up to soft peaks. So don't chuck excess egg whites, freeze them for later!