This weekend was my husband's birthday and instead of a cake, he requested creme brulee. No cake? I asked. No, creme brulee it was. Okay. Yes, I've created a dessert snob, but that's ok. I happily obliged, but of course that meant I had egg whites leftover. And here is where I crazily searched for a recipe that uses up egg whites, despite the fact that I still had to make dinner that night for the birthday boy, not to mention also feed our two year old and get him in bed! Priorities, right?
I found this recipe and in all of my baking years, I have yet to try a meringue, so I figured why not now, on a Saturday night at 5:00 pm, with dinnertime looming? I ended up using half chopped pecans, half chopped walnuts, and mini semi-sweet chocolate chips. I even left them in the oven from 6:30 pm until the next morning and they did fine. I approached this recipe with half excitement, half indifference because A) I wasn't even sure I'd like them...no butter or fat? Eh, and B) I figured meringues were super hard and that they weren't going to turn out but hey, at least I tried to be resourceful, right?