I’d like to think that love could be that simple. That there could just be a feeling deep inside, a yearning mixed with a sense of completeness, that announces you’ve found an anchor and to to hold on for dear life in case the world starts spinning.
The thing is, I don’t know if I can entirely believe in that. I think, for some people, love might come easily, but for others it’s something you need to teach yourself to accept. Perhaps even to want. But what do I know?
I’ve never really been in love.
I don’t feel broken because of that. I think I’m supposed to feel less-than, for being single, but I don’t. I’m happy to keep pottering along, staying open to the idea of suddenly being suffused with butterflies (if I’m ever wearing colours bright enough to attract them).
I do, however, know that I love these Sesame Cacao Nib Meringue Bites.
I loved them even more when they surpassed my every taste-expectation. I’m not ashamed to admit I ate all 33 in the space of three days. (That’s only eleven each day…)
I also loved that many of my meringue bites looked like cute little animals. See the first photo in this post? Rhinoceros. See the photo just above this paragraph? I’m not sure what that creature is, but I do know that he’s looking at me and smiling.
Question Time: What has made you smile today?
Sesame and Cacao Nib Meringue Bites of Joy
Adapted from my Mini Chai Meringues
Makes about 30 little bites
- 2 egg whites, room temperature
- pinch salt
- 1/2 cup (110g) caster (superfine) sugar
- 2 tbs cacao nibs
- 2 tbs sesame seeds
- Preheat oven to 120°C (250°F), and line two baking trays with baking paper.
- Place egg whites and salt in the bowl of an electric mixer, and beat on high speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, ensuring the sugar is dissolved before adding the next spoonful. Keep beating until all sugar is incorporated and mixture is glossy. Add the cacao nibs and sesame seeds and beat briefly until just mixed through.
- Using two teaspoons, quenelle or scoop the meringue onto the lined baking trays. I made about 30 small meringue bites out of the mixture.
- Bake for one hour, then turn the oven off and leave the meringues in the oven for another two hours. Store in an airtight container.
Submitted to Allergy-Friendly Lunchbox Love.