Its 01:42am – I have just finished doing my homework for the night. Instead of having my nose buried in an American Jewish History book, as is my official homework pastime, I have been jumping around, composing two short Aerobics routines due for class on Monday. This reminds me that I haven’t yet shared with you (those readers who don’t know me – and I hope that there are some) what it is that I do in life.
I actually do several things: I work (around 60% of the time) in an Institute for Educational Leadership; I am nearing the end of an MA in Contemporary Jewry (the degree has taken me three years and I can literally smell freedom around the corner…its driving me insane); and I recently began a six-month course (10 hours per week) to become an Instructor of Aerobics, Strengthening and Toning. Hence the JUMP in EatLoveJump. The course involves both practice and theory: anatomy, physiology, sports injuries, nutrition and kinesiology. Yes, I am a very busy girl at the moment but I feel blessed to be stimulated in so many different ways.
Tonight, the sleeping hubby (from now on referred to as Ninja – to be or not to be explained later) and I hung out at our friends Susi and Dave’s house, just around the corner. They are the quintessential hosts, specializing in excellent drunken BBQs and we always have fun with them and their friends. They had the karaoke machine out tonight and Etan dedicated a song to me: “You Aint Nothin’ but a Hound Dog” – I didn’t take it personally. Anyway, by the time we got home I was a bit tipsy. However, we are entertaining this weekend and I still had Meringues Kisses to make.
I find that there is something extremely liberating about cooking when tipsy. Some kind of subconscious tension connected to the ultimate outcome is magically released, as I flit aorund the kitchen, spilling sugar and crunching over it but not caring, even though the flat was cleaned today. I caught Ninja grumbling to himself as he cleaned up after me: “If I did that you’d be really mad.”
Anyway, back to those meringues. A wonderfully simple recipe, with an exceedingly yummy outcome; the meringues have a crisp shell and a soft, chewy inside. I think they’ll make a great light summer dessert, served with a refreshing fruit sorbet and drizzled with strawberry coulis.
Evelyn Rose’s Golden Meringue Kisses
Makes 36 (I made them a bit bigger so made approx. 20)
3 egg whites
3/4 cup (175g) caster sugar
1 level teasp cornflour
1 teasp vinegar
1. Whisk the egg whites until they hold stiff but glossy peaks.
2. Mix the sugar and cornflour together and then add this mixture a tablespoon at a time to the whites, beating until the meringue is stiff and glossy.
3. Finally beat in the vinegar – the meringue should now stand in stiff peaks when the beater is withdrawn.
4. Try not to eat too much at this stage. I did and then felt a bit ill.
5. Line two baking sheets with greaseproof paper. Spoon or pipe the meringue on to the paper in blobs leaving 5cm between them.
6. Put Kisses into pre-heated oven (150 degrees) and immediately turn the oven down to 140 degrees.
7. Bake for 45 minutes or until the kisses feel crisp to the touh and can easily be lifted off the paper.
8. When cool, refridgerate until required. Can freeze for up to three months. 9. Enjoy. Ninja and I ate about four straight out of the oven.
Coming up… Ninja’s sizzling Roast Beef and a most delicious, all-about-summer, goodness-packed full Gazpacho. Also…some things I’ve been thinking about recently…