I'm not trying to push my recipe, which I've had great success with, but I'm curious about the eggs....my recipe (or rather, RR's recipe) calls for 1 whole egg and 1 egg YOLK, since egg yolks are a known thickener...you mention 1/2 egg whites, which to me are much lighter, not a thickener, and quite frankly, I use mostly for airy meringue.

I'm sorry it wasn't perfect. First time recipes seldom are. But it's how we learn.

It will be great next time.