A few days ago, I had nothing in the house, but I really wanted to make something festive. We were iced in (a rarity for Texas), and I wanted to make the day fun and special.
So, I scoured the Internet for something that I could make that required very few ingredients. I stumbled across a recipe for Peppermint Meringues that looked interesting and simple to make. It turns out, they were super simple. I modified the recipe to fit with what I had, and here is what I came up with:
- 6 egg whites
- 1 1/2 cups of sugar
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon cream of tartar
- Red food coloring
- pastry bag (with tip of choice)
- Electric mixer (handheld or counter top variety)
- Heat the oven to 200 degrees.
- Separate the eggs and use the yolks in something else (we put them in an omelet the next day).
- Place the cream of tartar, egg whites, and peppermint extract into a bowl. Mix these ingredients on medium whip speed until soft peaks form. The mixture should start to get shiny, but it will still look frothy.
- Add the sugar to the mixture. Whip on high speed until the mixture stops looking foamy and stiff peaks form. The peaks will droop some, but should stand up for the most part. It will look creamy and shiny.
- Draw a line with the food coloring in three places in the pastry bag. Scoop the mixture into the bag.
- Line a cookie sheet with parchment paper. Pipe the meringue into quarter-shaped dots onto the paper. They don’t have to be that far apart, since they don’t expand in the oven.
- Cook the meringues for 1 to 1 1/2 hours. They should be firm to the touch, but not brown. If you eat them straight out of the oven, they will be chewy, but after they fully cool, they will be crunchy and powdery.
Try experimenting with adding other flavors. We wanted to try chocolate, but weren’t sure if the chocolate would take away from the airy nature of the meringues. Almond or even lemon would be another tasty flavor, I bet.