meringue tops (with or without chocolate) and chocolate frosting or sauce, which I sometimes serve with them. As I say in the introduction to the meringue tops recipe, it will be the most sugary one on the food blog. After what feels like endless experiments I have accepted the fact that you need a certain amount of sugar to keep the texture right.
Did you enjoy a good weekend? The tree has been decorated and I baked cookies (I also did disastrous experiments, that is, texture-wise, which tasted really good). Still no sign of my Christmas mood! Our son even decorated the living room floor with white Christmas lights and a selection of white baubles in the centre. I didn't have the heart to tell him to remove it; he was so proud.
After lunch today I'm going to a play in his school, the Christmas production, and maybe that will help bring on the Christmas spirit with full force.
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