Meringues

Sugar Attack! I don't know what it is about October that makes me crave sugar. Last year I had a candy corn obsession and ate about a bag every 3 days... seriously, it was bad. This year I have stayed far away from the candy aisle, but other sweets have just been invading my life. How about the fresh cider doughnuts sitting at the apple orchard on my way home from Effingham or the brownies that are sitting on the counter at my school.... they make me want to eat gluten, and get sick.

So, this week I have had two things to help me through my sugar craze days. The first are Sprinkles cupcakes. I have always wanted to try these, and they finally came to Chicago. They only have one gluten free flavor, red velvet, but they were soooooo good! The cupcake part was really moist, different from many store/restaurant gluten free baked goods. The cream cheese frosting? Well, I could have eating a gallon if it on its own.

The second thing was meringues. These are so dangerous to make. I probably ate 4 or 5 when they were hot and then a bunch more when they were dry (and was up till 3 in the morning on a sugar high). My dad was feeling sick and I wanted to make something that both he and I could eat. In 1 day 30 of them were gone between the two of us!

Meringues

Ingredients

2 large egg whites

1/4 tsp cream of tartar

pinch of salt

1/2 cup plus 1 tablespoon of granulated sugar

1 tsp almond, vanilla, or lemon extract

(lemon extract makes yummy meringues but they are much less stiff during mixing and flat when you bake)

Preheat oven at 200 degrees. In a large bowl, put in the egg whites, cream of tartar and a pinch of salt. With a hand mixer, beat on medium speed for a minute or two until soft peaks form. Then gradually add the sugar, continuing to beat on high speed until the mixture is stiff and glossy.

Put parchment paper on baking sheets and drop the meringues by large teaspoonfuls onto the sheet. Depending on how large you make the cookies, you should have around 3 dozen. Bake in the oven for 1 hour. Turn off the oven and leave in the oven for another hour to dry.