Growing up with a British mom, shepherd's pie was a common dinner - that's not to say I liked it. I really, really didn't. I inherited my father's dislike of ground meats, or so it seemed... until I reinvented the recipe using some of the tricks I'd learned over the last couple years. The first time I made this I was so surprised by the way it tasted - I loved it! My family asked for seconds that's how good it was. Feel free to tweak it to your preference - add some corn, or sub the veggies for others you prefer.
These chocolate chip meringue cookies are studded with dark chocolate chip chunks and lightly scented with citrus zest. They are a good snack eaten individually or can be served as a desert on top or crumbled over a scoop of ice cream. A basic meringue recipe is great thing for using up extra egg whites and it doesn't take too many to make this dessert. The recipe below was cobbled together from a few different places online, my main criteria was to find one that used the exact number of egg whites I had and a recipe that wasn't too sweet. I didn't want the sugar in the recipe to overwhelm the dark chocolate flavour.
The final piece in this recipe is citrus sugar. I made this by drying out lemon, tangerine and orange zest and mixing in a few tablespoons of the chopped zest to each jar with one cup of sugar. Each type of zest was a slightly different colour and it looked very pretty sitting in jars on my counter, so I'm now thinking of this as a possible christmas present...I'm not sure how much it impacted the final taste of the meringue, but it may have added a subtle note of citrus to complement the chocolate.