One eggwhite for dessert!

I'm trying this one eggwhite meringue for the 2nd time...not knowing what else to do with the fresh eggwhite left...since I prefer to use only the eggyolk when I'm cooking fried rice for myself.

The first time it looked like this, I didn't even put it in a proper baking tin.
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This time I used a stainless measuring cup to bake and I just estimated the oven temperature setting. It doesn't matter much how it looks, as long as its yummy, but I was pleasantly surprised when I peeked in the toaster oven and saw this:

The cup was only 3/4 full before baking, and I guess all went right because it looks good. And btw, I had to ask the Pastry chef in the house (my brother's partner), what to put in if I don't have cream of tartar. She said about 1/4 tsp. of vinegar, and also the white sugar should be about the same weight as the eggwhite (about 2 Tbsp...)

One-eggwhite meringue

It shrunk down after baking though, and was slightly undercooked in the middle...but I still enjoyed it. Hope I don't get a toothache or a headache after consuming the white sugar :p

One egg-white for dessert!

Lunch for me is usually just vegetables and rice. If the veggies are not enough, or if I'm really hungry I stir-fry the rice in corn oil, with sauteed garlic and onions. Then I mix in an egg-yolk until its cooked. I avoid eating a whole egg since I always feel so full after the meal.
This time I thought of cooking the egg-white. Adding sugar to it, and a drop of vanilla essence is the simplest way of turning it into a dessert. But here's the trick - the egg-white has to be beaten. Manually with a fork, of course! You don't need power tools to do this. Besides, there's not much to clean up after enjoying your dessert ;)
After beating the egg-white stiff, add about 2 tsp. sugar, continue beating, then add a drop or two of vanilla essence. Pour the beaten mixture in a baking pan, and bake until just about cooked and browned on top. I just baked it in a toaster oven for a few minutes. Here is the finished product and its called a meringue. Maybe next time I'll add some cream of tartar to improve texture. Thought it probably won't make much difference if I'm making it for myself to be eaten at once ;)

P.S. I had to crop the photo since it looked like a gross sculpture :p