white (after) christmas

Made meringue cookies after work today! I have no idea why I haven't made these before now, cos they're incredibly quick and easy! The whole process, from gathering the ingredients to storing the cookies probably took me about an hour, and only because the cookies had to bake for about 40 min. These are very light and crisp, and taste like a mix of caramel popcorn and marshmallows, great for accompanying those late night tv shows. My cousin polished off 15 in one go! So anyway, do try these out if you're looking for something simple and quick =) you probably already have all the ingredients you need in your kitchen.

So soft and white and fluffy! probably the closest I'm gonna be getting to snow in a while, haha.
I really like the random peaks that the egg white forms =)

This one was in the lower deck of the oven, so it wasn't browned on top. But it looks prettier.

You can see the crisp inside in this photo. The texture's very nice right!

This is one cool cookie, because while the inside is nicely crispy, the outside is slightly sticky. I have no idea why, this is my first time with meringue. I'm guessing it's due to the humid Singapore weather. But this means it packs a mean crunchy, chewy bite all at once!

The new year's coming all too fast. It feels like this year has passed more quickly than usual, no? In a few days, we won't be 18 anymore! And I feel like I haven't been 18 for very long yet! Quick Maddy, we've got to find some 18-ish things to do!

Eggy

MERINGUE COOKIES

INGREDIENTS:

• 2 egg whites
• 1 teaspoon white vinegar
• dash salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 cup granulated sugar

PREPARATION:

1. In a large mixing bowl on high speed of hand-held electric mixer, beat egg whites with vinegar and salt until foamy and doubled in volume.
   
2. Beat in almond extract and vanilla.
   
3. Beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
4. Drop by teaspoonfuls, 1 inch apart, on brown paper lined cookie sheets (ungreased)
   
5. Bake at 250° for 25 minutes, or until crisp.
   
6. Remove brown paper with meringue cookies to rack to cool completely, then remove from paper.
   
7. Store meringue cookies tightly covered. Makes about 5 dozen meringue cookies.