Sunday, December 11, 2011

Candy Cane Meringues

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I love today because I got lots of Christmasy things done and that's the best kind of to do list. I spent the afternoon wrapping presents, painting Ornaments for my kid's Christmas gifts and making meringue cookies I saw in the December Bon Appetit.


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I have been wanting to make these meringues for gifts because they look so festive. Meringues are one of those things that are so easy but make you look like you know what you are doing. Which half the time when it comes to baking, I do not.



Gypsy Slow Down


I just looked out the window and someone has pulled up to the office building and is having their Christmas picture taken on the front porch, in striped sweaters and hats. Oh the joys of living here.

Here is the recipe for these peppermint meringues from Bon Appetit. I used vanilla extract because I am out of peppermint extract so I guess mine are just pretending to be candy canes. I think you can do either. A tip: you really have to beat the egg white for two minutes in between the additions, which I learned the hard way, even though if you set the timer two minutes seems like an eternity. And make lots of little food coloring dots for the best effect.

It is really easy to pipe the swirls, just a bit messy! A freezer bag with the end snipped off works great.

Peppermint Meringues

Ingredients


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

Preparation

Preheat overn to 200°. 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, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).



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