O.k., here's my thought for the day...egg whites are down right mean. They are by far the finickiest piece of cooking ingredient that I've ever met (and I cook a lot...3 meals a day 7 days a week). Everybody and their brother knows what I'm talking about. Well, that is if your brother cooks (personally I don't really think my brothers cook...they order a mean take-out though), but you know what I mean.
O.k., think about this for a moment...you look in your fridge and see that you have one egg left and need it to make the topping for your dessert. Did I mention that it was...(don, don, don...evil music playing) meringue? You would think something so easy as to throw an egg white into a bowl and mix thoroughly would be simple, right? Nope. The egg whites have to be in a glass or metal bowl. Then you can't really make meringue on a humid or rainy day or it won't stiffen. Then you have to beat the all out life out of the egg whites. Then if you add your ingredients to quickly it will turn runny. Yep, egg whites are mean.
You would think someone could make a meringue that comes out of a can...oh, that's right they have. It's called "Redi-whip". Yum! It's almost worth all that fat and calories just so you don't have to deal with those mean ol' egg whites.
O.k. rant over...the buzzer on my oven just beeped. I think I'll go now and get my non stiff meringue topping brownies out of the oven now. Oh goody...