A few months ago, we bought some ramekins because we thought it would be fun to make Creme Brulee. A few months later, we finally decided to make them and this is how it turned out:
It was very simple to make and took about 30 minutes (not including chill time). With chill time, it took about 4.5 hours. If you ever made Creme Brulee before, then you would know that you only use the egg yolks when making these. Then what about the egg whites? We didn't want to discard them so we decided to make Meringue cookies with them. Making meringue is tough when you don't have an electric mixer. We tried to whisk it by hand for a whole half hour and all we got is thick white goo. Maybe if we spent another hour on it, it might be be light and airy, but we were both tired from whisking at it. Anyway, we added some almonds to it and poured it all onto a baking sheet lined with aluminum foil and baked away. It had a marshmallow-y inside and a crispy outside and was surprisingly quite a delicious failure. This is the result of our labor: