This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with the larger pan. It was so easy to prepare and so delicious. I wasn't sure how long to cook it, and probably kept it in longer than necessary, but it didn't seem to make a difference in the taste/texture. I topped it with whipped cream, fresh raspberries, and a homemade raspberry sauce (frozen berries & sugar, heated on stove, then pushed through strainer to remove seeds). I can't wait to make it again. Thanks for a great recipe!
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This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites...