Wednesday, December 7, 2011

Peppermint Meringues

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).

  • 2 comments:

    1. I bought that magazine for the cover also! I plan on making these this weekend:).

      ReplyDelete
    2. Ohhhh let me know what you think as well!!!!

      ReplyDelete