In the quiet space of my kitchen, I meditate. It is a peaceful place where I unwind and allow my creative nature to be expressed. I don’t think of how I’m going to impress anybody, I cook for myself, and my husband will confirm, there are plenty of recipe flops as proof that much of what I make is experimental at best.
The hum of the mixer, measuring of ingredients and the vibrant colors and complex aromas are soothing to me.
This morning I had a thought about using Swiss Meringue to top one of Ric’s divine mocha- lattes. I told him, “My latte doesn’t need to be a pretty this morning”, and he looked at me a bit miffed as I stood at the stove whipping up sugar and egg-whites over boiling water. He takes great pride in serving up a drink that looks as good as it tastes but when he saw me scoop the marshmallowy meringue on top of the latte and brown it with a torch, he understood that I was taking the java up a notch this morning.
I posted a photo of my lovely concoction on Instagram and a number of my friends asked me how I made such a luscious looking drink so here is the recipe.
|Swiss Meringue Lattes or Cocoas|
- ½ cup sugar (white or light brown sugar, not powdered)
- 2 egg whites
- ½ teaspoon vanilla
- Place the egg whites and sugar in a heatproof bowl that is sitting over a pan that is filled with hot water (or as I do, place one stainless steel bowl inside of a larger stainless bowl filled with some water and set over a gas range flame).
- Heat over medium until the water is at a low simmer.
- Using a handheld electric mixer, beat the egg whites and sugar on low.
- Keep mixing the egg whites and sugar until it is fairly hot to the touch and the sugar has dissolved.
- Slowly increase the speed of the mixer as the eggs become foamy.
- Remove the bowl from the pan of hot water, add the vanilla and continue to beat on a high speed until the mixture becomes a thick and glossy meringue.
- Top hot cocoas and lattes with a large dollop of the meringue and brown it with a torch.