I had a lot of leftover egg whites in the fridge today because I made my own mayo yesterday.
I have already made meringues so I had to look for another recipe that uses egg whites. I found one in a Betty Bossi magazine (issue 7/11): white nougat.
Start off by whisking 2 egg whites with a pinch of salt.
When it has cooled down and hardened you can cut it into bite sized pieces. I will probably have to postpone that step until tomorrow.
Update: what a disappointment! The nougat didn’t really set. It is still quite gooey and in no state to be cut into pieces… All that work for nothing. I wonder where I went wrong and what to do with it.