Today’s post is short and sweet since it’s a busy, busy Sunday over here. There are long workouts to be had
and places to go.
I have to confess, I almost didn’t post this recipe. Not because the recipe isn’t great –but because I couldn’t get my photos juuuust right. I’m a bit of a perfectionist and for some reason, these innocent little meringues decided to give me hell. Who knew such a cute little cookie could be so downright frustrating? I wish I had a full day to experiment with the light, time of day, and angle of photographing these little guys. If there are any left next week – I doubt it- maybe I will do just that.
December is flying by at lightning speed for me – is it doing the same for everyone else? It seems that the holiday season is undoubtedly the busiest time of the year for everyone. There are gifts to be purchased, wrapped, and shipped; cookies to be baked and exchanged; and lots of holiday parties to attend. Weekends are no longer leisurely days of rest (were they ever, really?) but instead are jam-packed with to-do lists a mile long. By the time Sunday rolls around, I feel like I need another full day just to recover. It’s these kind of days where little pick-me-ups make all the difference in the world. For me, that perfect pick-me-up is a peppermint meringue.
These sweet, minty, and crisp little meringues are one of my favorite holiday treats. I love all flavors of meringue (chocolate espresso holds a special place in my heart) but peppermint is probably my favorite. The peppermint flavor makes these little cookies so refreshing and downright addictive. Let’s just say I made these guys on Friday and so far, they are halfway gone. And I’m pretty sure my husband has only had about 5. Oops.
I better get going on running errands and checking off my to-do list. But first, I’m going to pack a few of these for the road.
Yields: about 50-60 small meringues
Recipe from Bon Appetit
*try to make these on a non-humid, dry day. The humidity can make the meringues sticky.
3 large egg whites
½ cup powdered sugar
1/3 cup granulated sugar
1/8 tsp. salt
1/8-1/4 tsp. peppermint extract (I used a little over 1/8 and I think I could have added a bit more – I like stuff super minty!)
red or pink food coloring, optional (I accidentally used pink, but I actually really like how they look)
1. Preheat oven to 200F and line a few baking sheets with parchment paper.
2. In a clean and dry stand mixer, beat egg whites on medium-high speed until white and foamy.
3. Keep the mixer running and add in regular sugar, in three equal additions, beating for 2 minutes in between additions. Continue to beat until you have firm peaks.
4. Add in powdered sugar and peppermint extract and beat again for another 2 minutes.
5. Add 10-12 drops of food coloring over your meringue. You can stir if you want them all one color, if you want a swirl effect, don’t stir.
6. Transfer meringue to a piping bag fitted with a 1/2” circular tip or put into a ziptop bag, seal, and cut of a corner.
7. Pipe meringues onto cookie sheet (hint: if your parchment paper keeps moving or coming up, simply dab a bit of meringue in each corner of the baking sheet and press paper on), spacing about 1” apart.
8. Bake for 2 ½ hours until firm, rotating baking sheets half way through.
9. Let cool completely for one hour so they get nice and crisp.
10. Store in an airtight container.