Sunday, December 11, 2011

Peppermint Meringues

Looking for another excuse to use that red food coloring from the Christmas Pinwheel Cookies? I have a recipe from the bon appétit magazine in the December 2011 issue that calls for red food coloring. These immediately caught my attention as they are pictured in the cover. It also has peppermint extract to go great with the holiday season. They taste like a candy cane, but without that stickiness that comes with eating it. It's like light fluffy cookie with peppermint flavor. I'm adding this one to my cookie plate this Christmas.
Recipe says it makes about 60 meringues; I had about 40 meringues.
3 large egg whites, room temperature
1/8 tsp kosher salt
1/3 cup granulated sugar
1/2 cup powder sugar
1/8 tsp. peppermint extract
12 drops red food coloring

Pastry bag and 1/2" tip or plastic freezer bag with 1/2" corner cut off

Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute.
With mixer running, add granulated sugar in 3 parts and mixing for 2 minutes between each part. Beat until peaks form, about 2 minutes longer.
Add powder sugar and peppermint extract; beat to blend, about 1 minute.
Drop red coloring dots on the meringue. Do not stir!
Spoon meringue into your bag; twist the top and pipe 1" rounds onto your sheet. The food coloring will color the meringue as you pipe.

Bake meringues for about 2 1/2 hours, until they dry completely. They will loose their shiny look. Cool for one hour and enjoy!

Note: Once I piped a few round drops of the meringue, I got adventurous and piped candy cane shapes. I also piped hearts and used a toothpick to form the top of the heart. These would also be great for Valentine's Day. Maybe add strawberry extract instead? Raspberry extract? Yummy!

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