Classic Peppermint Meringues: A Festive Treat
Are you craving something light, airy, and delightfully minty? Looking for the perfect treat to cap off your next dinner party? Let’s entice your taste buds with a classic confection that’s as elegant as it is easy to make: Peppermint Meringues. Ready to impress your guests and sweeten your soirée?
Dance into the realm of delicate textures and refreshing zests as these Peppermint Meringues offer a classic melt-in-your-mouth sensation, combined with a subtle minty kick. Imagine harnessing the essence of those cherished after-dinner mints into an irresistible light-as-air dessert. Accompany these beauties with a warm mug of cocoa or coffee for a heavenly pairing or serve as a standalone delicacy to end your meal on a high note. Follow these expert tips for impeccable results and a touch of baking wizardry to elevate your culinary skills.
Recipe Information
- Servings: Approximately 30 Meringues
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Difficulty: Intermediate
Ingredients
- 3 large egg whites (approximately 90g)
- 3/4 cup (150g) sugar
- 1/2 teaspoon (2ml) pure peppermint extract
- Red gel-paste food coloring
Instructions
- Preheat and Prepare Baking Sheets:
- Heat the oven to a low 175°F (80°C).
- Line 2 baking sheets with parchment paper, and secure with masking tape if needed.
- Equip a pastry bag with a small open-star tip for piping the meringues.
- Make the Meringue:
- Mix egg whites and sugar in a heatproof bowl.
- Set over simmering water, stirring until sugar dissolves and the mixture is warm, about 2 to 3 minutes.
- Whisk with an electric mixer until you achieve stiff peaks.
- Blend in the peppermint extract with care.
- Color and Pipe the Meringues:
- Paint 2-3 stripes of red food coloring inside the pastry bag, reaching from the tip upwards.
- Carefully fill the bag with the meringue mixture.
- Pipe into small star shapes on your lined sheets, topping up the bag as needed.
- Bake the Meringues:
- Bake until they are crisp without browning, roughly 1 hour 40 minutes.
- Cool the meringues completely while still on the baking sheets on wire racks.
Tips for Success
- Avoid liquid egg whites to ensure the meringue reaches stiff peaks.
- Use a grease-free, dry bowl, ideally glass or metal as plastic can retain grease.
- If peak formation is difficult, check for any greasy residues or switch from liquid egg whites for best results.