As I analyze my own behavior, I've come to realize that I go through my days, unconsciously, enjoying sophistication but by taking the path of least resistance. One could say it's a form of art.
Now before you get all impressed, you must realize that I'm gussying up what it means to be lazy whilst having Dom Pérignon taste on a Busch budget.
I think I could write a book called "A Lazy Woman's Budget-Conscious Guide to having La Joie de Vivre."
Even writing "La Joie de Vivre" makes this phantom book nobler that it should.
Since many of you resonated with my distaste for Sanda Lee's personality in her show, "Semi-Homemade with Sandra Lee", I think there is still a corner of the market that I could conquer in my own way. Sure, I'm lazy and don't want to spend hours in the kitchen, but lazy girls love a sophisticated life too.
Where am I going with all of this? My Chocolate Meringue Dessert recipe of course.
I love an impressive-looking dish. Do you know what I love even more? An easy, yet impressive-looking dish. In this case, dessert.
This has been one of my favorite desserts since mom started making it when I was in high school.
For my 17th birthday, mom tediously drove this "should be kept frozen" dessert in a (pre-Yeti) ice chest per my request to enjoy at the Dance Squad Supper before the E.D.White Cardinals football game on Friday night.
(People in Louisiana say "ice chest" and not "cooler).
The other Cardinalettes really enjoyed the chocolate with the light, sweet, and subtly crisp ingredient, the baked meringue.
Below is the easy, impressive Chocolate Meringue dessert. Mom makes this in one, long rectangle and serves in slices. I've started making these in small, macaroon sizes.
Either way, these are delicious, impressive, and easy.
Chocolate Meringue Dessert
Can be made with or without pecans.
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
3/4 cup pecans, chopped
1 12 ounce container Cool Whip
1/2 cup Hershey's syrup
Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, 1 tablespoon at a time and continue beating until stiff peaks form. Fold in pecans. Cut brown paper to fit cookie sheet and spray paper with Pam. Spread meringue onto paper, shaping into 2 flat rectangle shells. Allow a little room for the meringues to puff. Bake at a pre-heated 275 degree oven for 45 minutes. Turn oven off and let sit another 45 minutes. Mix chocolate and Cool Whip. Layer meringue, filling, meringue, filling. Top with chocolate shavings and/or more pecans. Freeze. Thaw 10-20 minutes before serving.
