I decided to make meringues this year because
1. I had frozen egg whites left over from a recipe which required only yolks.
2. I really need to learn how to spell the word meringue.
This is a Martha Stewart (who I have decided to now refer to as only MS) recipe. It is easy, fun and very pretty. I shortened it slightly to make it easier for my lazy self. The MS recipe has you make a ganache and make sandwiches. Feel free to do this. However, I am lazy and I believe these little bite sized bits make wonderful cookies on their own. So I didn’t.
makes 5 dozen
- 3 large egg whites
- 3/4 c. sugar
- 1/2 tsp peppermint extract
- Red gel or regular red food coloring
Preheat oven to 175 degrees.
Using a double boiler technique, place egg whites and sugar in heat safe bowl over a pot of simmering water. If you have a stand mixer, use the metal bowl of your mixer. Stir until sugar is dissolved, 2-3 minutes.
Transfer bowl to a stand mixer, or use a hand mixer with whisk attachment. Mix egg whites until firm peaks form. 10 min or so. Mix in peppermint extract.
Line a few baking trays parchment paper. Set up a pastry bag with a star tip. Larger or small works. I like the large one. Paint stripes on the inside of the bag using red gel or dye going from the tip to the outer edge of the bag. Fill with your egg white mixture. Pipe meringues onto parchment. You can do them pretty close together as they won’t expand while baking. Refill bag as necessary, repainting the stripes each time.
Bake cookies until crisp but not brown, 60-90 minutes. I know this is a large range, but its at a low temp. Just check on them at an hour and if they’re not quite hard, keep them going.
(Tip: Don’t remove tray from the oven during the baking time. I know you may be tempted to remove them to photograph them for your food blog, but don’t. They will sink and look wrinkly. So don’t do this.)
So after they come out of the oven, let them cool on the tray before removing, and then you can just go ahead and eat that stuff!