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Lighter than a Snowflake: Peppermint Meringues
Posted By Leah Damron On December 6, 2011 @ 8:32 pm In Featured,Fresh, Frugal, Fabulous | No Comments
Oh my heavenly stars…can you even believe I made these with my own two hands (and my KitchenAid mixer)? I don’t mean to blow my own horn but aren’t they puuurty? Why, they might just be the purtiest dang thing I ever did create. And you, my friends can make them too. Don’t say you can’t – yes, you can. Because one: they’re totally easy, and two: can’t is not your middle name.
I was looking for a showstopping cookie for an exchange I’m going to next week – ’cause go big or go home is what I always say – but I thought for sure any attempt at meringues would be fighting outside my culinary weight class. I’ve never made them before and I was pretty sure they were complicated and putzy to make. Happily, I was wrong. These cute little cookies are high brow, low cost, and fat freaking free, all at the same time. Gluten free, too — whoopee!!
Give them a try, they’re easy like Sunday morning. You’ll be the star of your cookie exchange!
SOURCE: BonAppetit Magazine, December 2011 issue; also available on epicurious.com.
3 large egg whites, room temperature (ShurFresh Large Eggs)
1/8 teaspoon kosher salt
1/3 cup sugar (C&H Sugar)
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring
Preheat oven to 200°F. 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 sugar 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).
DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
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