Tuesday, December 27, 2011

Peppermint Meringues

For a festive creation, I decided peppermint meringues would be the perfect treat. After hours of baking- although this is an easy recipe, the meringues bake for about three hours- I anxiously pulled these cuties out of the oven and went for a spill with the tray in my hands. So unfortunately some chipped, but they still tasted as refreshing and crisp as I had imagined them. Because they are so light be careful to not go crazy on the peppermint extract. These meringues pair perfectly with a hot cup of cocoa and whipped cream. 
1 cup confectioners’ sugar 
Whites from 2 large eggs 
1/8 tsp. pure peppermint extract 
1/3 cup finely chopped, peppermint hard candies 
Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.

Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.

Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.
 *Recipe written by Abigail Johnson Dodge

Bon App├ętit!