Christmas Peppermint Meringues


We made Christmas Peppermint Meringues as our family's traditional Advent activity this year. We had so much left over egg whites and so we thought of making these beautiful sweet treats. It doesn't look its best but it definitely tastes so good. Try this Christmas Peppermint Meringues recipe and tell me if it works well for you. I'm pretty sure you'll do better than me. Add more colours, to make it look fancier and more Christmassy.

INGREDIENTS:

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food colouring, preferably gel

INSTRUCTIONS:

1. Preheat to 250 F or 120C and position oven racks in the top and bottom thirds of the oven. Line 2 baking sheets with baking paper.

2. In a large bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Add in the peppermint.

3. Place a round tip in a pastry bag, fold the top a few inches. With your paintbrush, dip in food colouring (preferably a gel) and brush stroke from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Start filling the bag with the meringue; spooning it directly into the centre so as not to smudge the food colouring. Pipe 1-inch-diameter mounds of meringue, allowing 1 inch apart onto the prepared baking sheets.

4. Bake the meringues for about 1 hour, until there are no longer glossy and feel light and dry when picked up. Open the oven for a few minutes, turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside the oven, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

5. Serve and enjoy Christmas Peppermint Meringues with family and friends!

Inspired by: Food Network

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