Growing up, I loved watching my mother make meringues, which she'd whip up on occasional evenings and bake slowly overnight. Come morning, and I'd excitedly run to the kitchen, pull open the oven door, and marvel anew at how frothy egg white could be transformed into snow-white, brittle domes. I feel the same sense of wonder today when producing my own cream cheese...though the process is way easier than meringue-making. Simply spoon a couple of tubs of plain laben int