I enjoyed making the egg nog nest meringues so much, that when I spied these on the cover
bon appetit I just had to make them! And, as you can see, I chose
green instead of
red. :) These remind me of the mint non-pareils my childhood friend Crystal's mom would always have. These too, are a pop of freshness that melt in your mouth good! It's beginning to feel a LOT like Christmas...
<3 Lishie
Peppermint Meringues
from Bon Appetit Magazine
-
3
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 green food coloring
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.
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. (See Prep School;
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).
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. (See Prep School; 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).
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. (See Prep School;
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).
I bought that magazine for the cover also! I plan on making these this weekend:).
ReplyDeleteOhhhh let me know what you think as well!!!!
ReplyDelete