Wednesday, May 13, 2015

after dark

The season is late spring. No wind is blowing, but the air carries the warmth. The date is just about to change. I am inside the house. I don’t need anything but a kiss.
Wouldn’t it be too sad to go to bed without a kiss?
Crisp on the outside, fluffy on the inside and paired with sharp, bright lemon curd.
Perfect kiss, don’t you think?
11:56 pm. Midnight is approaching and peak of activity has past.
This cookie looks like a single gigantic creature created by human.
One hand slowly reaches the cookie.
I take a drink of water and wipe my mouth with the paper napkin.

Meringue kisses
2 egg whites, at room temperature
120g caster sugar

Preheat the oven to 110oC. Line baking tray with parchment paper.
Place the egg whites into a mixing bowl. Beat them with an electric mixer until stiff peaks are formed. At this point start to add sugar, a spoonful at a time. Continue beating for few seconds between each addition. When ready, the mixture should be thick and glossy.
Dollop up a spoonful (tea spoon) of the mixture in a rough rounds on the lined tray and bake for about one hour, until the meringues sound crisp when tapped underneath. 
Leave them to cool and pair each with lemon curd. 
Recipe for a lemon curd - Nigel Slater, lemon curd recipes


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