Peppermint Meringues

peppermint christmas cookies

Peppermint Meringues

Ingredients

1/2 cup (4 eggs) egg whites

1 or 2 drops of lemon juice

1/4 teaspoon peppermint extract

8 ounces sugar

Sanding Sugar (optional)

Instructions

1. Preheat an oven to 210°F.

2. Add the egg whites and lemon to the bowl of a stand mixer and whip them at high until they are frothy.

3. Add the peppermint extract and then the sugar slowly (1 tablespoon at a time if you tend to add things in too quick) while mixing at medium high/high.

4. Whip until the egg whites are shiny and form stiff peaks.

5. Place the egg whites in a pipping bag with a piping tip of your choice and pipe the meringue into various shapes on the lined baking sheet.

6. Bake in the preheated oven for about 3 to 4 hours or until the meringues are completely dry.

7. Remove from the oven and let cool. Store in an airtight container especially if your kitchen is humid.

French Meringue

Tools

Standmixer or bowl & whisk

Ingredients

1/2 cup (4 eggs) egg whites
1 or 2 drops of lemon juice
6 ounces sugar

Instructions

1. Add the egg whites and lemon to the bowl of a stand mixer and whip them at high until they are frothy.

2. Once quadrupled in size, add the sugar slowly (1 tablespoon at a time if you tend to add things in too quick) while mixing at medium high/high.

3. Whip until the egg whites are shiny and form stiff peaks, take care not to over whip the egg whites.

4. Immediately use the meringue.

For Russell Van Kraayenburg’s full story, Click Here