As you may have noticed, my blog has fallen into a deep, cumbersome sleep induced by finals, papers, and spring break. But it lives once again and I return with some chocolate meringues and the fresh feel of spring break.
Spring break is like that pitcher of ice cold water that a friend pours on your head after you finish running a marathon. That is a marathon of coffee breaks, frantic studying, and your body weight in readings for philosophy (maybe it wasn’t exactly my body weight…but it sure felt close to it.)
Spring break is also amazing because, for the first time in an awfully long time, I slept for a full 13 hours in one single night. And then I woke up at noon and decided to stay in my pajamas and do pajama yoga (the polar opposite of bikram yoga a.k.a. very little sweating involved).
And spring break is the best of the best because instead of catching a bus to school at 9 am, I could instead be one of the first customers into Nordstrom Rack or heading to the gym in the morning instead of finishing up readings for class, as I would usually be doing during the quarter.
Last but not least, sunshine. Need I say more than that yesterday was the warmest day of 2011 so far. Yee-haw!
What makes me happy during spring break:
- Driving with my friend V– in the sunshine with our windows rolled down while singing to our favorite songs. Hello Backstreet Boys!
- Watching rerun after rerun of “That 70s Show”.
- Weekday movie nights. A bowl of curry with some na’an and a few Redbox DVDs are all I need.
- Eating Cadbury Eggs.
- Spending extra time volunteering with my fave seniors.
- Avoiding the thought of purchasing more textbooks.
- Wearing sunglasses (<–this should probably be put on my universal make-Natalie-happy list because I love sunglasses anytime)
My twopence on sunglasses: if anybody can rock a pair of aviators, it is CSI:Miami’s Horatio Caine. Even Daniel Craig can’t top Horatio’s sunglasses-wearing skills.
Chocolate Meringues/Pavlovas (Adapted from Sprinkle Bakes)
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder
Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon.
Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.