It’s that time of the year with Thanksgiving being a few days away and Christmas to follow shortly after that. Everyone is back into the swing of things with pulling out their favorite holiday recipes from entrees to desserts.
As most people do most of the same cooking every year I decided to try something different. I spend most of my day cooking and when I’m not cooking on my days off I like to try baking instead. I’m no pastry Chef but I do love the challenge of trying something new with recommended recipes or something I’ve come across in a magazine. This year I decided to try meringue cookies. A college room mate of mine loves the vanilla meringue cookies from Trader Joes and back in college we would always have a box waiting in the kitchen as an after class snack. I always thought about making my own except I never got around to doing it. I figured given the winter season it would be good to try making a cookie with a peppermint flavor that would pair well with another seasonal treat like hot chocolate.
Making a meringue is not hard by any means. It’s all about whipping egg whites to the right peak, but for whatever reason it took me 3 times to make before the meringue came out perfect. From my experience some recipes that you find in a magazine don’t always work out at all because you don’t know how well tested or proven they are. using my knowledge of food I was able to figure out what I was doing wrong to finally accomplish the proper texture I was looking for. If you’re a fan of mint and meringue, I encourage you to try this recipe for yourself. They are a wonderful after dinner treat and something to snack on while drinking hot chocolate. You can use a different flavor of extract if you don’t like peppermint.I added red food coloring into the meriunge before piping to give a candy cane effect.
-3 Large egg whites
-3/4 Cup sugar
-1/8 teaspoon peppermint (or other flavor) extract
-1/8 teaspoon salt
Method of Prep:
-Set oven to 200 degrees Fahrenheit
-On medium-high speed whisk egg whites and salt together until a foamy white color appears, approximately 1 minute.
-Add in sugar at 3 different times, within 2 minutes of each other until soft peaks form
-Add in extract and combine for 1 more minute.
-Grab a piping bag and insert round piping tip
-Fill piping back with meringue and pipe onto a sheet tray lined with parchment paper.
-Set in oven until dry, roughly 1.5 hours