Meringues and gingersnaps

Finally, some baking updates I owe you.

Gingersnaps going in

One afternoon when the kids were otherwise occupied, I rolled out the second half of the gingerbread dough as thin as my OCD little heart desired, to see if I could make crispy, crunchy gingersnaps. They turned out perfectly.

Gingersnaps all out

And these are the meringues I made to use up the egg whites left over from the other cookies. I whipped the three egg whites (should have been four, but one absent-mindedly went into the cookie dough) with my hand-held electric mixer until they were stiff. Then I mixed in three tablespoons of white sugar and folded in another three of light brown sugar. (Nigella's suggestion to make them chewier.)

Brown sugar meringues

I dolloped them artistically onto parchment paper on a cookie sheet and baked them in a very low oven (140 C or 275 F) for about an hour, then turned the heat off and left them there until they were cold. (Again, Nigella's instruction.) Easy as pie. In fact, much easier, I'll wager. The only thing is that they do occupy the oven for a long time so it's probably best to cook them last thing in the evening and just leave them overnight.

They stay fresh for up to a week in an airtight container, so they're the perfect lazy dessert for a special occassion - just add cream and fruit.

Mmmm