The Meringue

Well, I felt compelled to take you along on my first meringue attempt. I was making a chocolate pie and while I thought cool whip would be delicious on top, I thought I'd go ahead with the traditional meringue. I'd never made it before so I wanted to try, but I've never been fond of the stuff personally. I figured I'd end up scraping it off and dolloping a generous, um, dollop of cool whip on my piece anyway...but for the sake of tradition - first the meringue!

My chocolate filling sat patiently while the crust baked and egg whites whipped...and smelled delish!

Now let me tell you about this toaster over pie baking situation. It is the greatest! It doesn't heat up the whole kitchen - heaven forbid on these 106 degree days (yes, that really is the forecast for today) - and it's quick!

So the whipping commences...unsureness takes charge and I debated calling mom to see exactly what peaked means. I decided to charge on and keep on mixing, and mixing, and mixing. And mixing.

Finally I thought this looked pretty "peaked". I hope it looks like your meringue, cause otherwise you might be laughing at me right now. Or you don't care either way. Frankly, I am eying that cool whip more and more at this point. I don't like the texture of meringue, and it doesn't have much taste. Josh digs it, so he was my inspiration!

Voila! Here she is in all her (slightly burnt) glory! The meringue turned out not too shabby and the chocolate tasted like a wonderful blend of pudding and cake batter. Don't hate cause your jealous. Yummmmm!