HAPPY NEW YEAR!!!!!
I'm sure a majority of the people in the world spent New Year's Eve poppin' bottles, binge eating (before the obligatory "diet resolution"), and kissing faces before they're blue in the face. I think it's safe to say that I did not do any of those things...except maybe binge eat (but who needs to diet, really?). Instead, I spent the majority of my New Year's Eve watching genius high school comedies (I will watch The DUFF repeatedly in one sitting...) and falling asleep to slime videos on Instagram. But, that's not before I resolved to make these cute meringue turds to usher in the new year!
I mean, don't get me wrong, meringues are not hard to make. They're a two ingredient confection, accompanied by a 1-2 hour waiting process, and then a 0.1 second devouring session when they're done ;) . However, there are definitely different methods one can use to make meringues. I won't bore you with all the processes behind those different methods as I am lazy and am only here to tell you that you are special for sitting through my blubbering. But, mostly because I'm lazy, and you will probably find all the information you want/need through google search than through me.
I ended up making two batches of these meringues due to the first attempt being a major fail. First of all, my color choices were Easter themed (not intentional...I thought yellow and purple and pink would be a cool color combo. for some reason - I was wrong); and secondly, the meringues ended up cracking because I opened the oven too soon before they were hard enough to set. I have made a version of these meringues in an industrial convection oven at work (different recipe for "non-disclosure" sake) which I feel contributes much to the integrity of the meringue, as in, meringues that are baked in an oven that circulates heat through a fan will fare much better than a standard oven that emits dry, splotchy heat that rises from the bottom. Although, different method and factors such as oven temp. will also contribute to such cracking sensation. My second attempt fared much better (as you can see) with minimal cracking, and better color choices. I kept them in the oven for at least 2 hours before I took them out, though I did open the oven before the two hour timer (old habits die hard and I'm dumb and impatient). I was happy enough with these meringues to take some mediocre pictures and post them on my blog, but I feel they turned out better than I had expected.
These freaking meringues taste like Lucky Charms marshmallows. I won't divulge to much as to how they ended up tasting and feeling like LC marshmallows just yet, but I will tell you that they are addictive as hell. That's what I mean when I say they have a 0.1 second devouring session rate. I was lucky (charms....) enough to have any left to give away/take pictues/eat for myself.
aNyWhOoOo~I realize this has nothing to do with my normal cake stuff, but I kinda like it. More to come of unrelated cake things, for sure!
CHEERS TO 2017!!!