Isn’t snoring annoying?
The giant man-baby snores… a lot! When bedtime rolls around it’s kind of a race, a race on who can get to sleep the fastest! If I’m not asleep before him, I know I’ve got an agonising night of listening to his builder-esq snaffling all night until I finally get to sleep out of sheer exhaustion.
Apparently I snore too but I have yet to see or hear the evidence. In fact, the giant man-baby thinks it’s OK to snore because he’s a man. 😕
I’ve been trying to capture his nighttime antics. It’s not working, he has a weird snore. He’ll snore for minutes at a time then shop and it could be a random time when he starts again. Each time I bust my iPhone out, he stops. Gah! 😆
Now I’ve found the perfect thing to stop him snoring… Seriously, Meringue Kisses! Pop one of these puppies into the mouth of a snoring partner and watch them slumber peacefully all night with a sweet meringue kiss as a pacifier! 😀
And who wouldn’t want a pacifier made of meringue? Simple, delicious and adorable.
All I need now is that giant ‘onesie’. 😉
Meringue Kisses Recipe
Prep Time: 15 mins
Cook Time: 2-3 hours
Yield: 100 mini meringues
- 100g egg whites (approx. 3 large eggs)
- pinch of salt
- 100g caster (superfine) sugar
- 1 tsp vanilla extract
- 100g icing (confectioners’) sugar, sifted
- pink, blue and yellow food colouring
- Preheat the oven to 80℃/175℉/Gas Mark ¼. Line two baking trays with parchment paper. Set aside.
- Place the egg whites and a pinch of salt into the bowl of an electric mixer and start whisking at high speed. As the egg whites start stiffening, slowly sprinkle the caster (superfine) sugar into the mix. Stop whisking as the meringue becomes stiff and glossy.
- Add the vanilla extract and slowly fold the icing (confectioners’) sugar into the meringue mixture using a rubber spatula. Separate the meringue mix into three equal parts; keep the first white, mix the second with pastel pink and the third with blue and yellow for a pastel aqua shade.
- Place a star nozzle into each piping bag and fill each one with a different colour meringue mixture. Pipe little rosettes onto the prepared baking trays and place in the oven for between 2-3 hours, or until they have fully dried out.
- Store in a dry, airtight container. If stored correctly, they will keep for up to three months.
Boutique Baking Book
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