Ok…this was the biggest doughnut of my life. It was literally as big as my face. Now I really do believe that everything is bigger in Texas!
Although they are sometimes difficult to make, a personal mission statement, is a great way to stay focus on priorities in life. Update it every couple of years and you have a great guide for life!
This is cooked meringue, which is basically egg whites and sugar. I needed to make it so that I can crush it up into powder to use it in cake frosting. I tried to purchase Meringue Powder- but surprisingly- it is not sold at very many places. One of the ladies at the grocery store told me that I could make it. So I did some internet research and I think I got it to work out.
Here is the recipe I used (I could not find an exact recipe for Meringue powder so I read through a bunch of stuff and came up with my own interpretation, again, hopefully it works)-
Firm Meringue
3 egg whites
1 tsp. cream of tarter
dash of salt
2/3 c. superfine sugar
If you have an unlined copper bowl for beating egg whites, use it. The copper reacts with the whites and provides a loftier result. Don’t use an aluminum bowl, which will react with the acid and turn your whites gray. A glass bowl is better than plastic, as plastic may harbor traces of oil, which are fatal to a good meringue.
In a medium bowl, beat three eggs either with an electric mixer or by hand. Add 1/4 teaspoon cream of tartar and a pinch of salt. Begin beating slowly at first, which will produce small, stable bubbles. After a minute or so, increase the speed and beat until soft peaks form. Beat in 3 Tbs. superfine sugar, until stiff peaks form, which will take 5 to 10 minutes. Then, fold in the remaining sugar. If you don’t have superfine sugar, make your own by grinding granulated sugar in a food processor (although I used a hand mixer) until very fine. This will make about 4 cups of meringue.
The firm meringue is then ready to position on a baking tray lined with greaseproof paper, or other non-stick surface, and placed in the oven. To place the meringue mixture onto the lining paper a spoon may be used, although a pastry or piping bag will give a more even and professional result.
The oven is preheated to 300°F (150°C) and then the baking tray with the meringues goes into the preheated oven. As soon as the meringues enter the hot oven, the temperature is reduced to 275 – 250°F (135 – 120°C) and the meringues are baked for several hours until they have dried out.
Then, crush up the meringue into powder.
These pictures don’t do this fort justice. It was fully equipped with a captains escape pod in the front, two pillars for high ceilings, lights, a tunnel entrance, room for friends (we had 14 people in it at one point), and a huge window to give us the benefits of natural light.
To witness a miracle is on Jamee Sullivans list in the movie A Walk to Remember (although I think she was asking for one miracle in particular), I have realized that I see “small” miracles everyday in my life and I wanted to share one.
We were headed to the Mormon Miracle Pageant, most commonly known as the Manti Pageant. The entire time we were driving there it was raining…alot. A few minutes before we got to Manti it stopped raining, within just a few minutes of getting out of the car the clouds started to disappear, and best of all the grass around the temple was not wet. It ended up being an absolutely gorgeous night. The pageant was entertaining, the company great, and the stars dazzling.
With its 12 floors, the Spencer W. Kimball Tower is the tallest on the byu campus. I have been wanting to climb up to the top- so today Sara and I did it!
The Bucket Life 