Is it too much to ask.......
for one perfect batch of raspberry meringue puffs? Just one batch to take to the office Christmas party tonight. The first batch came out light brown - fine if you're making cocoa merinues but death for raspberry. These have been my signature 'creation' since I was in high school. That's not saying a lot since they only involve about 5 ingredients and no real cooking skill. (I take the skill part back - making loads of these turned me into an expert at separating eggs. For what that's worth.) The oven in our new place (moved in 8/98) runs too hot. Way too hot. My estimate now is that it is at least 150 degrees hotter than what the dial says. Usually I can adjust it accordingly, but this Christmas we discovered just how difficult it is to get it perfectly adjusted for meringues.

In spite of knowing better, I can't resist the urge to lick the raw mixture out of the bowl. In thirty years I've had no salmonella experience. Now it has all the thrill of eating fugu - wondering, will this be the batch that does me in?