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Holidays, Recipes

Peppermint meringues

There is something about peppermint that just reminds me of the holiday season. In continuation of my mint-inspired recipes (find a recipe for chocolate-mint cake here), here’s another minty treat: peppermint meringues. They’re SO easy to make, and they look (and taste) super festive.

You will need:

  • 3 large room-temperature egg whites
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 1/8 tsp peppermint extract
  • 12 drops red food coloring

Preheat oven to 200°.

Beat egg whites and salt using an electric mixer on medium-high speed until white and foamy, about 1 minute.With mixer running, gradually add sugar in 3-4 installments, beating for 2 minutes between each addition. Continue beating until firm peaks form.

Dot coloring over surface of meringue but do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2″ tip and pipe 1/2 to 1″ rounds onto a tray lined with parchment paper sheet. Leave at least  1″ spaces between each meringue.

Bake meringues until dry but not brown, about 1 1/2 -2 hours. Allow them to cool completely (about 1 hour) before serving.

Note: image above shows Martha Stewart’s chocolate-filled meringues; to make:

Heat 1 cup heavy cream in a small saucepan over medium-low heat it starts to simmer. Pour hot cream into a small bowl containing 6 ounces of finely-chopped chocolate (you can use milk or semi-sweet chocolate, depending on personal preference) and allow to stand for 5 minutes as the chocolate melts. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process). Sandwich a dollop of ganache between two meringues. Bon appetit!

In good health,
* Recipe adapted from Bon Appetit and Martha Stewart, photo credit Martha Stewart.


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December 2011
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