Ingredients with Measurements:
- 4 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candy
Special equipment needed:
- Electric mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 225°F.
2. In a large mixing bowl, beat the egg whites with an electric mixer until they become frothy.
3. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture until stiff peaks form.
5. Fold in the peppermint extract and crushed peppermint candy.
6. Transfer the mixture to a pastry bag fitted with a star tip.
7. Pipe the meringue onto a baking sheet lined with parchment paper, making small mounds.
8. Bake for 1 1/2 to 2 hours, or until the meringues are dry and crisp.
9. Turn off the oven and let the meringues cool in the oven for an additional hour.
10. Remove from the oven and serve.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Preheat the oven to 225°F.
Serving size:
This recipe makes about 24 small meringues.
Nutritional information:
Each meringue contains approximately 30 calories, 0g fat, 8g carbohydrates, and 1g protein.
Substitutions for ingredients:
- Peppermint extract can be substituted with vanilla extract or any other flavor extract.
- Crushed peppermint candy can be substituted with crushed candy canes or any other candy.
Variations:
- Add food coloring to the meringue for a festive touch.
- Top the meringues with whipped cream and additional crushed peppermint candy for a decadent dessert.
Tips and tricks:
- Make sure the mixing bowl and beaters are completely clean and free of any grease or residue before beating the egg whites.
- Add the sugar gradually to ensure the meringue is smooth and glossy.
- Store the meringues in an airtight container to keep them crisp.
Storage instructions:
Store the meringues in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The meringues do not need to be reheated.
Presentation ideas:
Arrange the meringues on a platter and sprinkle with additional crushed peppermint candy.
Garnishes:
Garnish with fresh mint leaves or additional crushed peppermint candy.
Pairings:
Serve with hot cocoa or peppermint tea for a cozy winter treat.
Suggested side dishes:
Serve with fresh fruit or a cheese platter for a balanced dessert.
Troubleshooting advice:
- If the meringue becomes too runny, it may be due to overbeating or adding the sugar too quickly. Start over with fresh egg whites and be sure to add the sugar gradually.
- If the meringue becomes too dry or grainy, it may be due to overbaking or adding too much sugar. Start over with fresh egg whites and be sure to follow the recipe closely.
Food safety advice:
- Use pasteurized egg whites to reduce the risk of salmonella.
- Do not consume raw egg whites.
Food history:
Meringues have been a popular dessert since the 17th century, and were originally made with whipped egg whites and sugar.
Flavor profiles:
The peppermint extract and crushed candy give these meringues a sweet and refreshing flavor.
Serving suggestions:
Serve the meringues as a light and airy dessert after a rich holiday meal.
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