Sammy the Seal

Meringue cookies, more fried plantains, and a kitty in a bathtub

In delicious, You're a kitty! on Saturday, 7 January, 2012 at 22:30

meringues on a plate

Sweet, sweet meringue cookies. Literally. Hard meringue (what cookies are made of) requires twice as much sugar as soft meringue (a topping, most commonly). It takes longer to whip, but the extra sugar helps stabilize the whites, which can easily be piped, if you have that equipment. Otherwise, a spoon would do. The general recipe:

1/4 c superfine sugar (ideal, as it will dissolve more readily) for every one egg white, each of which produces 5-6 2″ cookies
1/8 – 1/4 t cream of tartar (if available)

I had four egg whites left over from a previous culinary endeavor, and having read about eggs in my baking science book, had a go at this. The whites should be at room temperature, they whip best that way. I whipped them on low-to-medium speed for a few minutes, until they started to foam heavily, then added the cream of tartar. From that point, I whipped the whites on medium speed, very gradually adding in the sugar, as sugar inhibits the aeration process. All told, the process must’ve taken around fifteen minutes, I didn’t time it though. When stiff peaks hold, it’s done. As you will see, the meringue will be thick enough to pipe or spoon while perfectly holding its shape. Bake at 200° for 90-100 minutes, rotating the pan 180° halfway through the time. Hopefully your oven doesn’t run too hot or cold, as heat is need to set the shell, but not so much that the outside will brown before the inside can cook thoroughly. Since they bake at such a low temperature, they can be eaten straight from the oven. Crunchy and crumbly on the outside, like a marshmallow on the inside.

For breakfast, I had homemade chocolate hazelnut pudding (too lazy to put that one up), and some fried plantains again. Nothing like some good fried plantain. Rather than waiting for them to ripen and overripen (especially in cold weather, as warmth and humidity accelerate the process), I just look for overripe ones at the store, the softer, the better. Empty-handed shopping trips are part of the process. Always delicious, half of them were gone by the time I shot them:

delicious plantains

This doesn’t feel done yet, I think some feline appreciation to finish it off:

tub kitty 1

tub kitty 2

Ah, there we go.

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