You’re a great season. In fact, you’re my favorite season of all. Something about the orange blossoms dotting my neighborhood, and the barely warm evening sun just makes me want to squeeze you with gratitude.
Great job with all the tulips. Excellent work with all the sweet peas. Don’t even get me started on the asparagus…. wow!
There’s just a few things I thought you might consider… just in the interest of being the best season ever, and kicking every other season right in the backside.
First, your color palette. Have you ever considered switching it up? All the pastels remind me of bad baby shower party games. Plus, you’re edgier than that Spring. Show those other seasons what’s what. Have you considered a fresh neon palate? It might work wonders for your image.
Second, can you please work on making purple the new grey this season?
Lastly, every year when you come to town, I end up in the candy aisle at the grocery store buying giant bags of chocolate egg-shaped candies. After I’ve mistakenly make these chocolate goodies a meal, I’m forced the throw the remainder in the trash and pour dish soap on them, keeping myself from sleep-eating them in the middle of the night. While this may seem like more of a personal issue, your attention to this matter would still be much appreciated.
Also Spring, I made you meringues.
Joy the Baker
Meringues are a super easy way to show Spring that you’re glad it’s come to town… or you could write Spring a letter like I did.
With only three egg whites, a bit of granulated sugar and some flavoring, you’ll be able to make a sheet full of three different types of tiny meringues: chocolate, vanilla and raspberry. All you’ll need now is some small, clear gift bags, some pretty ribbon and you’ll have precious Easter gifts on lock-down. Sweet, right!?
This recipe makes vanilla meringues with a dash of vanilla extract, chocolate meringues with unsweetened cocoa powder, and raspberry meringues with dehydrated raspberry powder (made from freeze dried and super ground raspberries). Feel free to play around with almond or coffee meringues using extracts too!
Spring Easter Meringues
- 3 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 teaspoons dehydrated raspberry powder
- Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit three pastry bags with a small open-star tip or round tips (such as Ateco #22). If you don’t have three pastry bags you can use just one bag and wash and dry it between flavors. Set aside.
- Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form.
- Divide egg whites between three clean bowls. In one bowl mix in vanilla extract. In second bowl, mix in cocoa powder. In third bowl mix in raspberry powder. Stir all until well combined.
- Fill each bag with separate meringue flavors. Pipe small (3/4-inch-high) star shapes or round shapes (depending on your tip) onto prepared baking sheets.
- Bake cookies until crisp but not brown, about 1 hour 40 minutes. Turn the oven off and let the meringues cool in the oven. Transfer from pans to an airtight container for storage.