This year, I made three New Year’s resolutions: 1/ Floss everyday (I make this resolution every year because I am completely lame like that). 2/ Run a half-marathon with my friend Emily. The “with Emily” part is just as important as the “run a half-marathon” part. 3/ Make every single ice cream in David Lebovitz’s The Perfect Scoop. Yes, even the weird flavors like green pea and roquefort-and-honey.
So far, I’ve gone in order of the book and made the first two: vanilla and chocolate. Groundbreaking ice cream making, truly.
But it has left me with a lot of egg whites. I usually freeze egg whites and by “usually,” I mean I read about my friend Penney doing it and started doing it myself. But I have never actually made anything using my defrosted egg whites … yet.
And I still haven’t. After making the custard for the vanilla ice cream, I decided to take the leftover egg whites and make chocolate meringue kisses.
Obviously, I have no piping skills. And my one perfectly formed kiss is out of focus!
I’ve never made meringue kisses (though I once attempted pavlovas) and I was so excited when these turned out perfectly. As I was spooning the meringue fluffiness into a Ziploc bag, I marveled at how stiff the mixture felt. I was worried that the egg whites would lose their lift once transferred and squeezed, but these definitely felt like they would keep their shape once piped out.
I thought they tasted great – they had a hard exterior that melted away in your mouth to reveal a fluffy, marshmallow-y center. They were just like the meringues Martin and I ate in Sweden … except they were chocolate. Which I liked. Martin, not so much.
Heady from the success of these meringues and hoping to make ones Martin would actually like and eat, I tried again a week later to make plain jane vanilla ones. And let’s just say you will be seeing a post from me at But I Suck At Cooking sometime soon. 🙂