This is the whole point, tonight anyway, to have a cheese shell surrounding a flavorful foamy-egg interior. If the cheese hardens and crisps a little then that's even better.
The whites are room temperature but did not stiffen properly. Probably a not perfectly clean bowl. Maybe too much cream of tartar. A spot of egg yolk. I don't know. It stiffened enough to suit me.
It is substantial, not so light as it looks, heavy with abundant strong flavored cheese and countered with strong serrano. French would find this unacceptable. Way too much intense flavor. Insufficiently light to win any prizes but I do not want that and it sure is good. This is dinner.
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