What lovelier way to spend an afternoon
than making Christmas goodies with my girl?
Jenn joined me in the kitchen today
so we could make these
for the dinner she’s hosting Christmas Eve.
An easy treat that’s perfumed my kitchen
with the scent of peppermint
and, best of all,
the treat of visiting with my daughter.
These meringues are festive, cheery and light as air,
with just the right hint of minty freshness.
Pre-heat oven to 225ºF. Line baking trays with parchment paper. For various ways to separate eggs, see this post.
- 2 eggs whites
- 1/8 tsp cream of tartar
- 1/2 cup superfine sugar
- 1/8 tsp pure peppermint extract
- Optional: decorative sugar for sprinkling
Whisk egg whites at high speed until foamy. Add the cream of tartar and whisk in. Gradually add in the sugar. Add the peppermint extract, and continue to beat until the egg whites are glossy and stiff peaks form.
Transfer the mixture into a piping bag fitted with a large decorative tip, and pipe mounds that are about 1-1/2 inch in diameter, lifting the bag at the end to form a decorative flourish on top. Adorn with a festive sprinkling of red and green sugar if desired.
Bake in the middle rack of the oven for about an hour and a quarter. The meringues will be light and sound hollow when you tap them. Let cool on a rack and store in an airtight container. Jenn says not to worry about leftovers; they’ll go fast!
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