19 Mar Raspberry-Lemon Ginger Snap Meringues

I laid out by the pool yesterday. IN A BIKINI! (A daunting experience after a long winter spent cozied & covered up in high-necked sweaters.)

I’m wearing my hottest of hot pink flats that I bought at J. Crew on a whim, and are FAR to loud for gloomy winter days.

I have an awkward diagonal tan line on my arm from when I snuck outside to work in the sun for an hour while wearing a ¾ sleeve shirt.

I’m thinking about putting my running shoes back on a whipping my winter-lazy butt back into shape. (See bikini line item ^^^.)

There are flowers growing from trees outside of my condo window!

I’m starting to stress about the lack of cuteness in my tank top collection. (Target shopping spree, anybody?)

All of these can only mean one thing….

SPRING!!!

(Enter explosion of butterfly, rainbow and flower emojis, if that were a thing on WordPress. hint)

Okay, so I know we still have a few days until it’s officially here, but it’s a balmy 75F down here in Austin, TX and I am doing everything I can to spend as little time indoors as possible. Speaking of – when are they going to invent computer screens that you can see in the sun? Or is that already a thing? <– This is where I start talking about control top panty hose and denture cream.

Anywhoo, as much as I’d love to wax poetic about spring for another 10,000 characters, but I’m jut dropping into today to tell you guys about my most recent post on Lark & Linen. I made these Raspberry-Lemon Ginger Snap Meringues last weekend to welcome the warmer weather. The combination of raspberry and lemon is bright and tangy, and when combined with light, airy meringue and the spicy bite of ginger snaps, creates the perfect little cookie for springtime snacking.

Also, they’re made with freeze dried raspberries which means they’re basically astronaut food. TWICE the fun.

CLICK HERE for the full recipe!

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