Kiss The Moon

Did you see the moon on Saturday night?  It was a “Super Moon”.  I’m not calling it a super moon because I thought it looked super.  It was a “Super Moon” because scientists and astronomers refer to it as “Super” due to its being closer to earth and thus appearing brighter and bigger.  It was reasonably bright and a great view with binoculars or a telescope.  I always get a kick out of looking at the moon from down here, it’s pretty cool how you can see the craters and stuff.  Saturday night the moon did seem a little bigger and a little brighter – I hope you were able to catch sight of it.  It reminded me of these Meringue Kisses I made earlier in the day.

After I made the Brown Sugar – Lemon Tarts I had egg whites left over.  Thinking of those chickens working so hard to lay some nice eggs I just couldn’t pour them down the drain. So I made Meringue Kisses.  

Don’t you just love the way they sit there all puffy and curly q, each with its own personality, begging to be popped into a mouth and thoroughly savored?   They are a quick taste of gooey sweetness.  They have that meringue crunch when bitten into but melt into a marshmallow-like gooey chewiness.  I could eat a dozen or two easily.  They are going fast around The Orange Bee.

I cannot leave without filling you in on my bee keeping escapades.  It appears that my queen has been lost or killed.  Possibly,  murderous little creatures.  If this happened, it likely happened when the box of bees from the hospital was brought and integrated with the original  hive.  It isn’t definitive yet, but Mr. F and I will look one more time to be sure we don’t find any signs of her.  Signs would be either seeing her or finding newly laid eggs and larva, which upon inspection today, I did not see either of the two.  Meantime I am mail-ordering two queens.  They will be delivered by the U.S. Postal service or Fed-Ex. Isn’t that wild?  Stay tuned……

Enjoy!

Meringue Kisses

Ingredients: 3 large egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 3/4 cup sugar 3/4 tsp. vanilla

Preheat oven to 2258.  Line two cookie sheets with parchment paper or leave ungreased.  Beat egg whites, cream of tartar and salt in a medium bowl on low-speed until foamy.  Increase the speed to high and beat until the egg whites just begin to form soft peaks. Gradually add sugar beating until well combined.  Reduce the speed to low and beat in vanilla.

Beat until the meringue is glossy and  stands in very stiff peaks.  (This is the fun part) Drop heaping teaspoonfuls of meringue onto cookie sheets in peaked mounds.  Bake for 45 minutes rotating the sheets and switching positions half way through baking.  Turn the heat off and let the cookies stand in the oven for 30 minutes, or until cool.