Today felt like the beginning of spring, like a new year is really beginning now. The sun was so bright, light filling up the world here. Me with a baby in my belly. Everything brighter, happier, more hopeful and leaning forward. It made the city suddenly beautiful, and I was drawn out into the sun to explore. I'm definitely feeling the need to reset: to get the house back into a state of pleasant harmony and to make a habit of walks, yoga, writing, painting, just the right amount of baking, and planning dinners.
I've included a recipe from last winter that I never got around to posting. It comes in handy for using leftover egg whites and is pretty flexible.
Meringue Cookies, two flavours 5 egg whites 1 cup sugar
Whip egg whites until good and frothy. I like to start the mixer on slow and gradually bring up the speed to about medium for this part. Slowly add sugar while continue to whip, then turn up speed and beat until stiff peaks form. Divide roughly half into another bowl and gently fold in flavourings.
Bowl A: 1 tsp vanilla extract 1 smashed candy cane handful mini chocolate chips
Bowl B: 1/4 tsp almond extract handful cacao nibs handful mini chocolate chips
Pipe or spoon onto parchment-lined baking sheet. Bake at 200 for 1 3/4 - 2 hours, or until firm. Turn off oven and leave meringues in the oven overnight.
Note: I bake meringues until they're on the drier, crunchier side. If you like them softer and chewier, bake for less time or maybe don't leave them in the oven overnight to dry out. Larger meringues will tend to have softer centres than small meringues. I like to make small, bite-sized meringues, but you can certainly make larger ones, just keep in mind that they may need to bake longer. You can adjust the recipe to suit the number of egg whites you have on hand, just try to keep the egg white to sugar ratio about the same. Feel free to make them all the same flavour or have as many different flavourings as you like. Experiment with whatever flavourings inspire you. Spices and extracts are fun, as are chopped toasted nuts, and you can add food colouring if you wish. Keep in mind that anything too heavy or oily will collapse the meringue.