oof!

So I know I've been awful, but school's been crazy.


And I've also decided something.


I'm going to culinary school!


Well, first I'm leaving VCU and working so I can afford my uniform and various kits (I've got knives, but they're all chipped because /someone/ ran them through the dishwasher T____T )

And then in summer, hopefully, I'll be in the culinary arts program at J Sarge, and the pastry arts program after that :)

And so hopefully, that will give me new things to post here, especially sine I'll probably want to practice some things.


WOOH LIFE CHANGES!

Haha. But yeah, I think the universe was sending me signs that what I'm doing now is not what I'm supposed to be doing. So I'm trying to listen to those signs and change courses.


I think I'll look cute in a chef's coat, checkered pants, and toque :3

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Pumpkin Pie Spice Meringues!

You know, every time I go to type "meringue", I always want to type "merengue" instead.

Interesting Kiara Tidbit o' the Day! XD


Anyhoooo. Last night, I whipped egg whites by hand for an hour while watching TV, because my mixer bowl was dirty and I figured I could use the exercise.

I have poor decision-making skills, obviously.

Anyway, here are pictures, and the recipe! :)



I couldn't decide which I liked better XD



Pumpkin Pie Spice Meringues:
1 cup granulated sugar
3 egg whites
1 tsp of vinegar (or cream of tartar. You need acid, that's all :) )
1 tbs pumpkin pie spice (cinnamon, nutmeg, cloves, ginger)
Tiny dab of orange food coloring.

Preheat the oven to 200 degrees Fahrenheit. This won't take long, so I'd do it when you're almost done whipping the egg whites.

Whip the egg whites until frothy, then slowly add in the sugar.
Then add the vinegar and spices, and continue to whip.
When it gets to soft peaks, add in the food coloring.
Whip whip whip whip whip until they're stiff, glossy peaks. (they'll hold their shape when you lift the whisk straight up, the tip should curl over , but it should be a defined peak)

You can either just put the meringue into a sandwich baggie and cut the tip off and pipe little blobs, or put a nice tip in a pastry bag. I used a Wilton 1M for mine.

Now the baking time really depends on your oven and the size of the meringues, so the first time you make them, I'd suggest making a small test batch (if you have time), or to at least make more than you need, so you can break a couple open and check if they're done.
For me, personally, these needed about an hour. Generally, they'll take between that and 2 hours, but like I said, it depends on their size, and your particular oven. :)

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Funny Story.

Okay, not really.

But I tried to make macarons.
They were epic fail. (I'm unsurprised)

I was going to take pictures anyway, but my camera's battery died.

And I can't find the charger.

Obviously, the universe wants to spare you from the horror of seeing such ugly creations.


You're welcome.


XD

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:sigh:

I'm tired.

School is hard. T_T


Here's a picture.

I promise I'll blog better later.

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