Meringues are such a delicious, light, and fluffy treat! They’re so easy to make and only need 4 ingredients! There are just two tricky parts about meringues. One is the weather. I know this sounds weird, but it’s true. If it’s too humid out they will come out chewy. But honestly, even the chewy ones taste good! The other tricky part is adding the sugar. You have to add it very slowly to keep them light and airy. Like a cloud!Continue Reading
I have so much egg white in my fridge right now. It seems like so many of my recipes call for egg yolks that I’ve just been collecting egg whites. I don’t want to waste them, but I don’t know what to do with them other than making meringue. There are so many delicious things to do with meringue, but after a long train of thought, I determined that the best way to use meringue is in a margarita meringue pie! And I have to admit, I was right.Continue Reading
Just because I’m out of town this week doesn’t mean I’m going to leave you hanging on a recipe! But I am going to keep this post short and sweet. Summer will be here before we know it and I can’t think of a better flavor combination than raspberry and rosé! Rosé seems to be trendier this summer than it has before, and rightly so. Rosé is the perfect summer drink. Light, cool, refreshing, and most importantly, delicious! And adding raspberries is really just a good idea. Continue Reading
Can you believe it’s already May?! April flew by without me bringing you a single recipe. So here I am, in May, asking you to forgive me by sharing with you what is quite possibly one of my favorite recipes yet. This Lavender Lemon Meringue Pie looks and tastes perfect for spring, and makes an ideal Mother’s Day treat!
You wouldn’t know it from this heat, but fall is almost here! Fall is my favorite time of year. And to be honest, (unpopular opinion coming…) I’m not a fan of the pumpkin stuff. I don’t drink the PSLs, I don’t eat pumpkin pie, I just really don’t care for pumpkin anything. But Shipyard Pumpkinhead is a super popular fall beer here in Boston. And it’s served in a glass with a cinnamon sugar rim.