What do we do when one day we start feeling that the world is not as simple as it used to be? That it no longer nurses or looks after us. That it keeps on moving while we are aimlessly standing in the crossroad without the slightest notion which way to turn. Suddenly we become just the side runners, painfully excluded from the main picture. Everyday life turns into the burden, days - into the insensate movement, nights - into the dreamy illusion. The way becomes blurred, the future is nowhere to see while the past is already coming to our side. And that's the new reality which is about to stay till we are ready to make a decision. To pack everything that's important, and to abandon everything's that's been holding us back. To close the heavy doors, leave it behind and go away without doubtfully turning back. Without thinking. To have just that almost empty suitcase and one way ticket. To live in this world.
But how does it work? How do we start living without holding back? How do we give ourselves to the world without being afraid? How do we overstep the fear of being wrong? How do we forget about all the good and just stick to the promise of the better?
This is the life we are talking about. Complicated and misleading. And when it becomes too foggy and shady there is the sugar that may help. Sometimes in a chocolate form; other times - as a bit of sweet meringue. It will not make a decision, answer to the question or fight for you in the battle of live, but it will definitely give you a minute of pleasure. Sometimes it's just enough.
Cinnamon Meringues with Dried Cranberries
2 egg whites
3 1/2 oz (100 g) powdered sugar
1 Tbsp cinnamon
handful of dried cranberries
Line baking sheet with parchment paper. Preheat the oven to 225 F (110 C).
Whisk the egg whites in a large bowl until they form soft peaks. Gradually add the sugar, one tablespoon at a time, whisking until the mixture is very stiff and shiny. The mixture should stay put, even when the bowl is tilted. Carefully fold in the cinnamon and dried cranberries.
Spoon the meringue mixture on to the lined baking sheet, spacing them apart as they will expand slightly in the oven.
Bake in the oven for 45-60 minutes. Let them cook completely, and just then open the oven doors.