I had a whisk. A metal bowl. Cold egg whites (the yolks had already up and left, they had plans of their own) and a left arm that was feeling strong. I had to make meringues. Something from deep within urged me. My short-term destiny, even. After being baked and taking their sleep in the oven over night, the kitchen was overrun with airy, blissful blobbettes by the next morning (O.K., except for the ones I made in a glass baking dish. Don’t do that, even if you’re short of baking surfaces! Unless you’re good with eating shards of meringues, and maybe you are… hmm, the more I write, the more perfect using an imperfect pan becomes… why, you, the cook, gets to eat all those not fit to give away… no! Is that a greedy thought? The cook does need to eat though, right? Maybe just screw up half the batch. Win-win.)
Meringues
3 egg whites
2 T honey
1/8 t. sea salt
2 T cocoa powder (optional)
In an impeccably dry and clean bowl, whisk egg whites. Continue to whisk. Whisk some more. Switch arms. Hum a tune that eggs you on (oh snap!). Once soft peaks have formed, gently whisk in honey and salt (and cocoa powder if desired). When stiff peaks have been achieved, place mixed egg whites into a large ziplock bag or pastry bag. If using the ziplock, seal and cut off the tip of one corner of the bag–use as a pastry bag! Pipe meringues onto metal baking sheets, any size or shape you like. If you are making the cocoa powder variety, you may dust the baking sheets with cocoa powder to ensure they don’t stick. Place in preheated 200 degree oven for 1 hour. Turn off oven and leave meringues in oven overnight. Pop off trays in the morning. Makes a big batch–but they go quickly!