and other stuff that makes me smile…
free coffee at starbucks tomorrow, april 22!!!
just bring in your own travel mug and they will fill it, for earth day.
last year’s chives have sprung – don’t they just look like they’re saying TA DA!
jude singing “head and shoulders, knees and crocs”
jack sharing his pop rocks with jude (and his reaction to the fizzing in his mouth)
So much more…spontaneous hugs, more cowbell, t-ball starting again, my first traditional passover meal, the 1st week of men working on our house, level floors!
Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over. Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue. Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely.
DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Source: Adapted from Bon Appetit.