Ariel Louise has been a stepping stone to something much more than I thought it would be. It's helped me develop more of a voice in everyday life, grow new habits, connect with like minded creatives, and push my abilities to new heights.
Any of you guys who have moved to a new city can probably relate to feeling lonely, or struggling to find your niche all over again. It's hard to get back into a comfortable routine. But I am so happy that I've found a community of people who share like-minded interests. Some have been there this entire time, others are new friends and even strangers. Regardless, I'm so thankful to hear their stories.
This will be a big week...job interviews, working on a fashion shoot for Columbus's Fashion Meets Music Festival, and beginning something totally new and exciting; writing a cookbook!
More details to come on all of these things; but for now, some sweets to get us through the rest of the night!
But approaching Christmas this past year, my dad showed up at our apartment with a giant box in hand; Dan and I's "moving gift." Lo and behold, there was my new baby. I cried. I never thought in a million years one would ever be mine. It's amazing how a piece of machinery will motivate you to bake 5 recipes a day. Especially whipping meringue to perfect peaks.
So these meringue I've been experimenting with don't require you bake the sugar beforehand, and are incredibly easy to make. As Dan said, "they taste like gooey clouds." So I've giving myself a high five for this one.
Have a great week guys!
Chocolate Drizzle Meringue Cookies
Makes 12 cookies
Egg whites from 4 large eggs
3/4 cup granulated sugar
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1 teaspoon distilled white wine vinegar
3 oz. of chocolate chips melted to drizzle
Preheat oven to 350 degrees
Prepare a sheet pan by applying a sheet of wax paper or parchment paper
1. Pour egg whites into the bowl of your standing mixer or in a large bowl if using your hand held, and beat with the whisk attachments on high for about 10 minutes, or until soft peaks form.
2. Add sugar, 1/4 cup at a time to the egg whites, as each scoop gets fully incorporated. Add powdered sugar, and beat until the mixture starts to look wet and shiny. Once you lift your whisk, it should hold stiff peaks.
3. Pour in vanilla extract, and white wine vinegar. Mix until combined, and set aside.
4. Melt down the chocolate in a small pot on your stove top on medium heat, until completely melted. While still hot, drizzle a small amount of chocolate into the bowl with the egg white mixture. Swirl with a spoon until it is marbled.
5. Scoop meringue onto baking sheet. Then drizzle remaining chocolate over top of meringue cookies. Put in oven and bake for 40-50 minutes, or until you can cleanly remove meringue from wax paper.