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The Name’s Meringue. Chocolate Chip Meringue.

After a much exaggerated delay, I finally sat down on Saturday night and watched 007 Quantum of Solace. First, I would like to say that Daniel Craig has beastly abs and pecs. He should endorse some sort of sports drink and people who want muscles like that will run to the grocery store and buy out the store’s supply. I think I would be one of those people. I mean, it never hurts to have some biceps up your sleeve now, does it? (Pun actually intended. Haha very punny.)

Second, these Bond movies need better female characters. Emily Fields (a British Secret Service Employee sent to escort Bond back to Britain) had such sassy over-the-knee boots. Her cocktail dress at the fundraiser was also very impressive. But I hate that she was seduced by Bond and murdered (sorry for the spoiler). And then there’s Camille, the female co-star of the movie. She has alliances with the people of an organization that Bond is working against and her only purpose in the movie is to be the pretty girl with the little black dress and fake ash smeared on her face walking by Bond as he performs heroic feats.

And Vesper from Casino Royale? Well, I don’t remember her very well. But all I can say is, enough with these ladies secretly working for Bond’s enemies. I want a lady who walks up to Bond, slaps him in the face, puts him on his knees with a gun, and makes him fall for her. No more Bond dominance, ladies, it’s our turn.

Only M is acceptable. But her makeup artist needs to work on those eyebrows.

So I watched Quantum of Solace.  I also sat with a bowl of egg whites (leftover from the yolks used in my Brown Butter M&M Brownies) and beat them. I turned my TV up at high volume (have you ever done that before? It’s intimidating how loud TVs can actually get) and put my mixer on high (so the whirring sound complemented the max. volume). When men were shot, I heard was a huge -BANG- and I jumped, but it was worth the thrill.

That’s the story of how I made meringues.

Chocolate Chip Meringues (Recipe from Sugar Cooking)

Ingredients:

  • 3 egg whites room temperature
  • Pinch of salt
  • 1/8 teaspoon of cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup of superfine sugar
  • 6 oz mini chocolate chips

Directions:

  1. Preheat oven to 200°F.
  2. Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks.
  3. Add the sugar, gradually (aka tablespoon by tablespoon), beating the batter until it is stiff.
  4. Fold in the chocolate chips. Spoon batter onto parchment paper-lined baking sheets (or pipe the batter if you want). Bake for 1 hour, rotating the pans half way through cooking. After 1 hour, turn off the oven. Let the meringues sit in the oven for 1 – 2 hours.

As a friend, I offer you a word of wisdom: meringues are temperamental things. They are. They will keep you standing by the oven door in fear that you might be overbaking them. Then you take them out and they’re nice, crisp and delightful. You leave them out for a few hours and leave to do something and come back. Then they will be sticky and unpleasant.

They’re temperamental. So the best way to do this is to keep them in a preheated oven turned OFF and let them crisp and cool as the oven does. When you decide to take them out, put them in an airtight container immediately. Notice the word “immediately” please. Otherwise you will face unpleasant sticky meringues.

For experienced bakers, this is a piece of common knowledge. For people like me, who have never baked meringues before, this will come as a surprise. So I’m forewarning you.

You’ll thank me later.

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About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

4 responses »

  1. I am drooling ^___^

    Reply
  2. Beautiful pictures of the meringues in the champagne glass. I can’t wait to try this recipe out myself.

    Reply
  3. Pingback: Inspired by Italy: Biscotti Al Ciocolatto | Seattle Lunchbox

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