Tuesday, December 6, 2011

Peppermint Meringues

Here's something easy to do with the leftover egg whites from the Chocolate Cream Pie, courtesy of December's Bon Appetit.

I can't stress enough the part about storing them in an airtight container.  Meringues will pick up all moisture from the air and get soft and sticky.  They are supposed to be crunchy.

*3 large egg whites, room temperature
1/8 tsp kosher salt
1/3 C sugar
1/2 C powdered sugar
1/8 tsp peppermint extract
12 drops red food coloring

1. Preheat oven to 200º.  Line a baking sheet with parchment or a silpat.  With an electric mixer, beat egg whites and salt on medium-high until white and foamy.

2.  With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 more minutes.  Add powdered sugar and peppermint extract, beat to blend, about 1 minute.  You want the meringue shiny, but not dry.

3. Dot surface with food coloring.  Do not stir; it will swirl in the pastry bag.  Spoon meringue into a disposable pastry bag or ziplock with a 1/2" round tip, using a metal spoon.  (Between the peppermint and the food coloring, this will be the least damaging to your pastry equipment.)  Pipe into 1" rounds on baking sheets.

4.  Bake meringues until dry, about 2-1/2 hours.  Turn off oven, open door a crack, and allow to cool slowly for 1 hour.  Store at room temperature, placing waxed paper between layers, in an AIRTIGHT container.

Makes about 60

Difficulty rating  π

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