Something to tantalise you...

I want to thank everyone who has been praying for me.  The results from the cystoscopy showed a healthy bladder.  I will keep you posted as the other tests are completed and the results in—But enough on that topic!

For clarity’s sake, I must explain that I am called “Nana Reed” by the grandchildren; My Midnight Man’s ex-wife is referred to as “Granny Reed” by the youngsters.  Here in England mid-term break from school for our grandchildren was the week of 21^st February.  Two of our grandchildren came up from the south coast with their “Granny Reed” to visit some of her family and friends for a week.  This provided cousins KJD1999 and TLR2000a great opportunity to spend a day with “Nana and Granddad Reed”. 

KJD1999 & TLR2000

The grandchildren in England have come to know that spending time with me is “kitchen time.”  I’ve never forced this activity on them.  They always anticipate these days with excitement.  KJD1999 is especially fond of food and cooking.  He often says:  “I want to be the next Jamie Oliver.” 

We had a limited time with them, as their Aunt was coming to pick them up about 4:30 p.m.  The project of the day was suggested by their Granny.  Apparently My Midnight Man used to make Meringues with his own children years ago.  So perhaps Granddad would do the same with the grandchildren.  Granddad had made commitments to other people—so he wasn’t even going to be home!  But meringues were the order of the day, and so out came The Good Housekeeping Illustrated Cookbook copy write 1980. 

Since I had learned to make Pavlovas whilst I was in Scotland and just conquered royal icing in December, I figured that meringues wouldn’t be a problem.  Thankfully, they were easy and fun.  KJD1999 loves my Kitchen Aid Mixer.  But then, so do I as it does the hard work. 

The recipe calls for three egg whites.  This worked out well because it meant I could show KJD and TLR how to separate the whites from the yolks.  TLR2000 got it right on her first try.  KJD1999’s first attempt was heavy-handed and that egg ended up with the egg yolks.  His second try was better, but still unsuccessful. 

       “Maybe you should do it, Nana” he said, a bit discouraged.

“It’s okay—I’ve got plenty of eggs.  YOU can do this.  Just slow down, concentrate and you’ll get it.”  I reassured him.  I wasn’t about to let him give up.  “If you want to be the next Jamie Oliver, you have to know how to separate an egg.”  Third time success! 

                       They took turns turning the Kitchen Aid on and off, and also adding the icing sugar.  Then we let the mixer run for 15 minutes while I had them clearing and washing up.

                       Instead of putting the meringues onto a greased cookie sheet, I stuck grease-proof paper on the baking tray.  To keep it from slipping I used a little of the meringue mixture under the corners of the paper. 

Since we had some time, and I thought the cousins would enjoy it, I folded grease-proof paper into piping bags to place the meringues onto the paper.  I also pulled some cake decorating tips out of a drawer to use in the end of the piping bags.  White, sticky mixture got on our hands, our faces and enough on the paper to make the meringue nests!

                       KJD1999 and TLR2000 took theirs with them to their Aunts, as well as one for her.  My Midnight Man and I ate ours that evening with bananas and hot fudge sauce. 

I’ll have to make them again soon, because they are temptingly tantalising as well as tasty.

Serving Jesus, Author of our faith-Lady Helene 

3 egg Whites at room temperature

1/8 teaspoon cream of tartar

¾ cup sugar

½ teaspoon vanilla extract

1)      Preheat oven to 275°F/140°C/Gas mark 1

2)      In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

3)      Gradually sprinkle in sugar, 2 Tablespoons at a time, beating after each addition for about two minutes or until sugar is completely dissolved, about 15 minutes.  To test, rub meringue between fingers; if grainy, continue beating.  Add vanilla, beating at high speed until mixture stands in stiff, glossy peaks.

4)      Onto large greased cookie sheet, spoon mixture into 6 mounds.  Spread each mound into a four-inch circle, heaping mixture to form a next shape.

5)      Bake 45 minutes until meringues are crisp and very lightly browned.  Turn off oven; let meringues stand in oven 45 minutes longer to dry.  Cool completely on cookie sheet.

6)      Store loosely wrapped in waxed paper; keep at room temperature.