OK! Time to use that egg white left over from Tuesday’s cupcakes. If you have never tried Swiss Meringue Buttercream (SMB), you are in for a delightfully different type of icing. It is less sweet, and much richer than usual buttercream– it truly melts in your mouth. To me, this equals a much more sophisticated taste, and I am a huge fan. Some people think it is hard to make, but if you follow these directions carefully, you will finish with a splendid new icing that you will use over and over. Keep an open mind, and this may become your new favorite way to top a cake.
These almond cookies are delicious, portable, and not too sweet– perfect for breakfast on the go. I have adapted the recipe from cookforyourlife.org, a website dedicated to healthy recipes for those touched by cancer. They have a wonderful collection that is great for inspiration, and I encourage you to have a look around if you are interested. I love these cookies, since they are a great use for just one egg white (which I often have in my freezer patiently waiting for its moment to shine.)
Here in Small Table Land, we really do try to sit down to breakfast each morning, though it’s sometimes hectic. If we can’t get all three of us at one sitting, we can usually get 2/3. (This is because food takes priority for me over almost everything except clean socks.) Once in a while, however, we eat on the run. Hand-Cakes let us eat something hearty and delicious, without the aid of a chair or a fork.
The great thing about egg whites is that they freeze like a dream. If you have one and you don’t want to use it yet, freeze it in a little cup, well-covered. Defrost before using.
It has taken me a while to come around to meringue, particularly because the French macaron is certainly stunning, but so finicky to make. Also because I don’t like meringue cookies that are all the way dried-out– they just always remind me of chalk. This one is different, however. Simple to make, it stays crunchy on the outside and chewy on the inside, it’s filled with pistachios(!), and I have modified the recipe to use just one egg white– perfect for the smallest batch.
On Saturday mornings, Mr. Luxury and Little S make pancakes while I am out walking. They always offer me a taste when I walk in, knowing that I will gently demur. I really want to like these pancakes. Really, I do. But it’s the mix-ins, of which they are especially proud, that always give me pause: candy corn, jelly beans, rainbow sprinkles, fruit snacks. I guess I am a maple syrup purist– I really don’t want all that candy fraternizing with my flapjacks.