I was so excited when my generous mother-in-law gifted me a subscription to Bon Appetit magazine (thanks, Mom Lu!). Their pictures of food are always so gorgeous, and I always like to flip through the issues to look for recipes I should try.
My first issue arrived on Friday afternoon, and I was excited to see some festive peppermint meringues gracing the cover. I'd never made meringues before and thought that this would be a perfect opportunity.
I was able to whip these up pretty quickly while I was watching our daughter for the morning. The aroma of the peppermint made the house smell like Christmas! I eagerly bit into the meringue and liked its crunchy yet airy texture. To prevent myself from eating the entire batch, I packaged them into bags and will give them away as holiday presents.
This is a very easy recipe to follow; plus, it makes a lot of cookies. If you're looking for a stress-free homemade treat to give away this holiday season, consider these red and white striped confections!
- 3 large egg whites, room temperature
- 1/8 tsp kosher salt
- 1/3 cup sugar
- 1/2 cup powdered sugar
- 1/8 tsp peppermint extract
- 12 drops red food coloring
Preheat oven to 200F. Line a baking sheet with parchment paper (I used my imitation Silpat).
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 sugar in 3 additions, beating for about 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 minutes.
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. Twist top and pipe 1" rounds onto prepared sheet or Silpat. Space meringues 1" apart.
Bake meringues until dry, about 2.5 hours. Let cool completely (for about an hour). Meringues will crisp as they cool.
Note: Meringues can be made 2 days ahead and stored at room temperature in an airtight container. The recipe above yields about 75 meringues.
Source: Bon Appetit magazine, December 2011 issue, page 88