I talk a lot about blogging, my creative deficits, life deficiencies, and some about my family. The other day, someone near and dear said I’m super hard on myself in all those areas. Maybe.
That got me thinking about, well what do you write about it when you blog? The food—okay, sometimes, but too much of it and—boring . My life—how completely self-indulgent, who cares. My struggles—wow, how self-aggrandizing. So where does that leave me in terms of writing content?
I’m not sure. But I’m guilty of all of the above. Let’s just remember, there are no promises here. Not even when it comes to the food. I make what strikes me, I share it and I hope it inspires you to get up and bake. The photography, I do my darndest to compel you to movement by making the food look good. The writing – well, my weakest point, so I try to keep it conversational. I like to think we have developed enough of a relationship that we can be frank and relate to things as they are.
Where am I going with all this? Nowhere, because sometimes conversations go like that. Although, I do wonder if any other bloggers who frequently post struggle with the same thing – what to write about.
Chocolate Swirl Meringue Cookies
- 3 oz eggs whites (about 3 large eggs)
- 3/4 cup granulated sugar
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon distilled white vinegar
- 8oz. chocolate, melted and cooled
- 1/4 cup Nutella (optional)
Heat oven to 275 degrees F. Line bake sheet with parchment.
- Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
- Drizzle chocolate on top of meringue (DO NOT MIX IN). Spoon out and drop mixture onto parchment lined bake sheet.
- Repeat step 2 until all the chocolate and meringue is used
- Bake meringue for about 40-50 minutes or meringue easily peels away from parchment paper. Cool on a wire rack. Store in an airtight container in the refrigerator. Optional: Serve with some Nutella.