Peppermint Meringues

Peppermint Meringues

posted in Bakes, Meringue, Recipes, Seasonal on with 2 Replies

The holidays mean family, friends, love, peace, joy and cookies! Cookies in all shapes, sizes, colors, flavors and origins. These easy peppermint meringues are some of my favorites this time of year and they look and taste like the holidays. While some consider meringues to be a bit finicky, just follow these simple steps and I promise they will be perfection!

Ingredients:

4     egg whites, at room temperature

¼   teaspoon cream of tartar

Pinch of salt

1     cup granulated sugar

1/8 teaspoon pure peppermint extract

Red food coloring (optional)

How to use them:

Preheat the oven to 200ºF. Prepare two baking sheets by lining them with parchment paper, I prefer the all natural, unbleached variety. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium low speed to “warm” them up. Once a little frothy, approximately 2 minutes, add in the cream of tartar and salt.MeringueBone2Turn up the speed to medium high and whisk until soft peaks form, approximately 2 minutes.MeringueBone3Then turn the speed down to medium low and gradually add sugar, 1 tablespoon at a time.MeringueBone4Once all of the sugar is incorporated, whisk on medium high speed until stiff peaks form and all of the sugar has dissolved. One technique to test this is by rubbing a bit of the meringue between your fingers and if it feels gritty, it means that the sugar has not dissolved completely and you will need to keep whisking. This process usually takes about 5 minutes. After 2 minutes the meringue will begin to take shape and you can see a trail that the whisk leaves behind.MeringueBone5It will also begin to turn glossy and shiny. At the end of the 5 minutes it will transform into a stiff, perfect meringue and ready to pipe.MeringueBone7At this stage, you add in the peppermint extract and whisk on medium high just until it has been incorporated.

Scoop the meringue into a pipping bag or a heavy-duty resealable plastic bag with a large star tip. Setting the piping bag in a cup and rolling the top 1/4 edge down the side of the cup allows for a mess free and easy filling process. MeringueBone8Pipe the meringue into star shapes. If you would like the red peppermint stripes, then you simply use a thin food safe brush to brush 3 straight lines in the inside of the pipping bag prior to filling the bag.Peppermine Meringue1Then carefully fill the bag with the peppermint meringue.Pepperming Meringue2Begin pipping small stars by apply soft pressure and quickly lifting the pastry bag up.Peppermine Meringue4 You are now ready to bake your stunning creations. Peppermine Meringue3Bake at 200° for 1½ hours or until firm and lifts off the parchment paper very easily. Turn off the oven and crack the oven door, allowing the meringues to cool completely in the oven. The meringue cookies may be stored in an airtight container for up to 3 days.Peppermint Meringues (7)These are stunning as decorations on a gingerbread house or packed up in pretty little jars for family and friends!

 

 

2 Comments on “Peppermint Meringues

    • Mary, my sincere apologies for missing your comment! I just now came across it. You can certainly use this meringue recipe for pies, but I suggest baking the pie at a lower temperature and longer time to allow the meringue to dry a but and stabilize. Also, there are a few tips when making meringue that will result in a more stable outcome and one that’s less likely to weep. Adding the cream of tartar as I have in this recipe reinforces the bubbles created when you whip the eggs and make for a stronger structure. Also, it is vital to make sure there is no fat anywhere in the egg whites, this includes no broken egg yolks, and using either metal or glass bowls because plastic can retain fat and compromise the structure of your meringue. Yet another thing to keep in mind is to add the sugar gradually, allowing the egg white to absorb it slowly. Adding the sugar too fast will cause unstable, uneven bubbles to form, making it more likely that they will break and weep.
      I hope this helps, and I thank you so much for reach out! Happy baking friend.

      Reply

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