Sweet & Flighty

Summer is the busy season at work- it's hectic with the client and party after party with vendors. I barely have time to cook dinner let alone run to the grocery store. So when I made the sugar cookies the other week, I was horrified at the idea of throwing away three egg whites- I didn't have enough ingredients to make any pie (if only I was so lucky), but meringues popped into my head, so meringues I made :) 

If a meringue could be a guy, he would have to be french- it wouldn't be an option. He would be smaller in stature, sweet and fun, easy to be around- no trouble at all. You couldn't date him- he would be too flighty and unreliable, but he'd always be excited to see you and always add a little pow! to whatever you're doing.

I couldn't find a recipe that made me happy, so I made this one up based on a few others (most notably from BHG Cookbook (again)):

3 egg whites(leftover from the perfect sugar cookies)

1/4 t cream of tartar

1/4 t vanilla

1/8 t salt

3/4 c sugar

Preheat oven to 200F (yes, 200, these babies bake for 90 minutes). Line a cookie sheet with parchment paper and set aside.  In a large bowl beat the egg whites, cream of tartar, vanilla and salt until soft peaks form (medium speed).  Gradually add sugar - about a tablespoon or so at a time until stiff peaks form.

Normally you fill a pipping bag and pipe them onto the cookie sheet, but my bag was not cooperating that day, so I just dolloped them onto the sheet- as long as they have the nice tip and round shape, you're good to go.

Bake for 90 minutes (I took mine out 10 minutes early because I was running late for a party and they turned out fine).

Busy!

Oh my gosh. Moving, work, summer (read: heat) really take a toll on my baking...
I think the only things I've made that had sugar in them in the past two weeks were sugar cookies, rice krispy treats and cake batter truffles (again).
The sugar cookies were meant to be- they were perfect. I was going to a party in less than two hours and didn't have anything to bring or time to run to the store... but these cookies are so easy- I already had everything at home!
I don't know what it is about the oven at the apartment, but the cookies were still golden on the bottom. They were soft and crumbling, gooey and crisp, everything a sugar cookie needs to be to make everyone happy. Oh and I drizzled 60% Cocoa Dark Chocolate on them.
If these cookies were a guy, they'd be a Brian I think...Brian is a nice guy, but he's kind of dull- he's generic- I had to add (very special) chocolate to make these cookies sing- Brian is someone your friend dates that you like- but mainly because they don't really ever have an opinion. Brian doesn't chime in, he doesn't really bring much to the table and you don't realize how dull he is until your friend (thankfully) dumps him and you don't see him anymore.
Thankfully these cookies have pizazz! and happiness! and chocolate! They aren't dull, they aren't generic, they are decadent and tasty and the best part? Everyone likes sugar cookies and they are season-less. They work at Christmas, for the Fourth of July, for a house-warming party or just for a midnight snack (they are beyond easy to make!).

Delicious (and Exciting) Sugar Cookies with Chocolate (adapted from Better Homes & Gardens Cookbook)
1/2 c softened butter
1/2 c shortening (this is what makes the cookies so lovely)
2 c sugar
1 t baking soda
1 t cream of tartar (gives them great shape!)
1/8 t salt
3 egg yolks (do not throw out the whites!)
3/4 t vanilla
1 3/4 c flour

Preheat the oven to 300F. Mix butter and shortening with a mixer for 30 seconds, add sugar, baking soda, cream of tartar and salt. Beat until combined, scraping the sides of the bowl as you go. Beat in the egg yolks and vanilla. Gradually add the flour- I have a stand mixer and this was a cinch, but I can see it getting tough with a hand mixer and you might have to switch to mixing by hand with the last bit of flour.
Roll into one-inch balls- they don't spread too much- I fit 16 on a regular baking sheet
Bake for 12-14 minutes, rotating top to bottom half way through.


***Note recipe to come on what to do with you three egg whites you have left over***