just a little note...some egg white powders contain glycerin which will actually cause your egg whites to just sit there and never, ever whip up. But the pure stuff works like a charm, just check the label.
if you make almond croissants be sure to sprinkle (or brush) some rum (or brandy?) on the cut halves. I wouldn't have my croissant almonde any other way. I think you could freeze these after you prep them and bake them off later. Has anyone done this, or is it a bad idea?