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Friday, December 19, 2014

Peppermint Meringues

Put away the flour, butter, baking powder and soda.  Save the egg yolks to make some delicious homemade fettuccini and clear any plans you may have with your oven for the next three hours.

Egg whites and sugar have never tasted so good!  A few drops of peppermint make these light as air meringues a very special treat.

Excellent for creating interest on an assorted cookie tray but absolutely unique as an alternative to after dinner mints these sweet morsels are absolutely delightful!

The delicate sprinkle of candy snowflakes make them too pretty to eat...almost! 

Peppermint Meringues

2 extra large egg whites (room temperature)
1 cup plus 2 tablespoons confectioners’ sugar (first measure then sift)
¼ teaspoon cream of tartar
1 teaspoon pure peppermint extract
  1. Grease and flour baking sheet or line with parchment paper.
  2. Using an electric beater, whip egg whites and cream of tartar until foamy.
  3. Sprinkle in sugar a little at a time while continuing to whip at medium speed.
  4. Beat until mixture becomes stiff and shiny.
  5. Transfer mixture to a large pastry bag fitted with a large star or plain tip.
  6. Place in a preheated 190 degree F. oven and bake for three hours until meringues are dry and can be easily lifted from sheet.
  7. Cool meringues completely and store in an air tight container at room temperature.

Notes, Tips and Suggestions
  • No pastry bag? Drop small amounts of meringue from a teaspoon quickly lifting spoon to create a peak.
  • Make sure to add sugar very slowly or meringue will not beat to stiff peaks.
  • These meringues freeze well. 
  • I already had peppermint extract in the pantry but while in the U.S. last year I fell in love with the box containing this little bottle of peppermint.  In case you're wondering, the extract is great as well! 
  • Candy snowflakes?   The Bulk Barn.

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