I have recently found myself awash in organic, free-range eggs. I bought a dozen for myself last week at Reading Terminal, not knowing that my house-sitting gig was also going to come with a bunch. Sherri and Matt, the regular residents of the house, belong to a CSA (Community Supported Agriculture). In addition to a box of gorgeous produce, they get eggs every other week. I feel a responsibility to use such nice food, and so have been dreaming up ways to use up eggs.
So tonight I made a batch of ginger ice cream that called for five egg yolks. But I couldn’t just toss the remaining whites, it goes against my frugal nature. So I made some meringue cookies. I’ve written before about pinch pie before, my family’s traditional birthday dessert, that consists of a meringue base filled with ice cream, whipped cream and strawberries. I went for something a little simpler, just a little base of baked meringue, piled with some fruit. Pretty, yummy and, if you have a stand mixer, very easy.