sweet things

14 11 2010

I will raise my hand up to the night sky
And count the stars shining in your eye

– from “Sweet Thing,” by Van Morrison

There’s nothing quite like mixing bowling lanes with a toddler and small children.

love bowling

Fidgeting – and in Bebe’s case, shrieking – impatience for the next turn. Insistently hefting a large neon ball “I can DO it!” and teetering carefully to the lane. Cackles of joy when the pins crash down – and equally excited “OHHH’s” when the ball drifts into the gutter. Not at all caring who wins, just ready for the next great thing (a.k.a.: dinner).

Good times.

And for dessert? Puffs of melt-in-the-mouth, chocolatey goodness: I tried a making meringues. SO COOL.

chocolate meringues

Chocolate Meringues (makes 12-18 cookies)
adapted from recipes in Baking by Dorie Greenspan and The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall & Fizz Carr

2 egg whites, room temperature
pinch of salt OR cream of tartar
1/2 C superfine sugar
1/2 tsp vanilla extract
1/8 C unsweetened cocoa powder

Preheat oven 300 degrees F. Line a baking sheet with parchment paper.

Remove eggs from regrigerator and set on a plate. Let sit at room temperature for 15 minutes. (Warmer egg whites will hold more air when whipped than cold whites).

Put egg whites in a clean & dry mixing bowl, discard yolks (or use yolks to make a custard afterward). Using handheld electric beaters OR a stand mixer with whisk attachment, whip eggs and salt (or cream of tartar) until they have passed the frothy stage and become opaque. Add sugar 1 Tbsp at a time while continuing to whisk at high speed. The mixture will slowly thicken yet still look smooth and very shiny. Pause occasionally to check stiffness – when whisk is removed, the consistency should show stiff peaks and the substance will not move when the mixing bowl is tilted.

Use a rubber spatula to mix in vanilla extract and then carefully fold in the cocoa powder.

Use a teaspoon to scoop meringue and drop onto lined baking sheet. The rubber spatula will be helpful in getting the mixture off the spoon. Leave about an inch between each meringue. Whatever it looks like on the baking sheet is what it will look like after baking, so your shapes may come out a bit funky. [ Optional: after dropping each meringue, make a light swirling motion with the spoon so that you get a similar shape and center peak on top like a Hershey’s Kiss chocolate. ]

Bake 10 minutes, then reduce heat to 200 degrees F and bake for another hour. Meringes will look slightly cracked when finished. Remove from oven and let cool to room temperature before lifting meringues off the parchment.




6 responses

15 11 2010

SO COOL! Please Please PLEASE! Lets do this when you get here!

15 11 2010

Definitely 🙂 will do

15 11 2010

Oh, the bowling looks like fun. And the meringues look awesome.

Entertainingly, in my neighborhood, everybody calls them merengues (like the dance) because everybody is from the Dominican Republic here. Heh. Love my hood.

15 11 2010

Merengues! How fun 🙂

15 11 2010

thanks for adding your link to my weekend’s best post! That top photo is amazing – I can hear his delight.

I always make peppermint meringues for the holidays – which mainly involves crushing a bag of peppermint candies and sprinkling the dust over top of them just before i put them in the oven. I love meringues and wish I had a chocolate one right now!

27 11 2010

These sound wonderful! 🙂

%d bloggers like this: