It's ok everyone, we are not dead

Well hello there!  It has been approximately 8 months since we have blogged and I wanted to assure everyone that we are ok.  We have not dropped off the face of the earth, we have not been in an accident where we have developed amnesia and started a new existence- say as rodeo clowns in Houston.  No, we simply became very lazy, a symptom of both getting jobs at the same time.  All of a sudden all of our normal, everyday activities, including blogging- became very difficult to accomplish after working an 8 hour day as we were incredibly tired.  Women with kids, our hats are off to you!

But we never stopped baking.  Oh no, in fact, I would say we have started baking more.  Between Barbie cakes, cake pops, macarons and brownies, we have using more sugar than ever, although I still haven't topped my personal best of going through 10 pounds of sugar in 1 week. 

So what is my new favorite thing to bake you ask?  Meringues.  I am obsessed with these little, lighter than air confections.  Fat free and full of sugar, yes please!

Meringues
3 egg whites- room temperature
1/3 c granulated sugar
1/2 c powdered sugar-sifted
1/8 tsp salt
1 tsp flavoring- peppermint or vanilla extract
food coloring- if using

Place your 3 egg whites and salt in a Kitchen Aid mixer bowl and start whipping on a very high speed.  Once foamy, gradually add the granulated sugar, when the mixture starts to rise and look thicker gradually add the powdered sugar (You might want to do this with the mixer not running- trust me).  This is also the point you can add in any flavorings.  Once the meringue is set enough (about 10 minutes) so that when you tip the bowl over your head nothing moves you are good to go.

Add the meringue to a piping bag with a 1/4" or 1/2" tip (this is also the time I like to add food coloring, if you want your meringues to be cool and tie-dyed) and pipe 1 inch meringues- taller the better if you ask me.

Vanilla meringues

Red swirled peppermint meringues

Bake at 200 degrees for 2 1/2 hours.  After 2 1/2 hours turn the oven off and leave the meringues in the oven for another few hours.  Once completely cooled you can dip in chocolate, which is my new favorite thing to do.  Voila!

-Jenny