Ahh so I’ve been enjoying some time at my mom’s house – and in her larger kitchen. Don’t get me wrong, I love my little kitchen and have cranked out some good stuff in there…but sometimes, it’s nice to have a bit more elbow room. 🙂
It’s been nice to relax, too – I’ve been speeding through books like nobodies business. I kind of want to join a book club (nerdy much?)…but seriously, an excuse to read good stuff, drink and socialize?? Perfection.
Regardless of how much I think that I’m relax ing- we have a TRUE relaxation pro in this house…
…and her name is Shadow.
While Shadow was hard at work absorbing Vitamin D – I set out to give my stand mixer its maiden voyage. We’ve decided that since I’m moving in only a couple of months, that it’s not worth the haul to bring it down to the city – so for now, it resides with mi madre.
So – I thought…and thought…about what the first mixer munchies should be… the answer involved egg whites and sugar…
One of my favorite food memories growing up was my grandmother’s meringues – specifically meringues smothered in her hot fudge and some vanilla bean ice cream.
Meringues it was.
- 4 egg whites
- 1/2 tsp cream of tartar (we didn’t have any and after research, I replaced it with the equal amount of lemon juice)
- 1 cup granulated sugar
- 1 tsp vanilla extract
Soon, I was witnessing glossy, glorious meringue.
Batter was divided – awkwardly as there was no parchment in the house so I settled on at least attempting the silicone muffin molds….in retrospect, I should have flipped it and heaped meringue on top of each inverted cup. Regardless…
250 degrees for one hour and then turn off the oven and just let them sit for 3-4 hours. I made these pretty late last night – so I just put them in for the hour and then turned off the oven and went to bed.
Worked out pretty well!
Made lil’ nests, too – though I wish I could’ve piped them. Next time. Next time.
All in all the flavor’s there, the texture’s there – now it’s just about the finesse.
Practice makes perfect. 🙂