shaganapee.

Bloomington days! tuesday and all day wednesday. worked at the orchard on tuesday, TyLea picked me up and we headed to bloomington! helped rashad unpack a bit and met julia at b-foods. went back and hungout at her place, talkin' forever and eating a spicy curry she cooked. and sourdough bread, us bread lovers.
slept on her floor in the living room and woke early the next morning.
back to bed till 11 when we had toast and cereal, fruit and cheese breakfast. went out to the lake on the strangest day, sprinkled twice, crazy puffy and wispy clouds.
movie night when we returned, mulholland drive and more curry!

found a dress at target i fancy.
really planning with tyLea now for moving out!
today is dad's birthday.

*legs from audrey hepburn complex.
*fork cake from swissmiss.

Meringue Stars

Gourmet | December 2007

Gina Marie Miraglia Eriquez and Lillian Chou

• 3 large egg whites, at room temperature 30 minutes, divided
• 1 teaspoon pure vanilla extract
• 3 pinches of cream of tartar, divided
• 3/4 cup superfine granulated sugar, divided
• 1 1/2 teaspoons instant-espresso powder
• 2 teaspoons unsweetened cocoa powder
• 1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
• 1 tablespoon vegetable oil

• Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Preparation

Make vanilla and coffee meringues:
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

Make chocolate meringues:
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.

Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.

Transfer meringue to a pastry bag and pipe more stars.

Bake meringues:
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

Dip meringues in chocolate:
Line a large baking sheet with parchment or wax paper.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.