PEPPERMINT MERINGUES
These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 42 meringues
Number Of Ingredients 6
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
PEPPERMINT MERINGUES
These are very good, light and airy. The colors are great for the holidays.
Provided by KATHY
Categories Desserts Cookies Meringue Cookies
Time 5h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g
MINT MERINGUES
Make and share this Mint Meringues recipe from Food.com.
Provided by VIKKI BARKER
Categories Dessert
Time 2h20m
Yield 4 dozen, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200 degrees.
- Grease 2 large cookie sheets, set aside.
- Combine egg whites, cream of tarter, and salt in medium bowl.
- Beat until foamy.
- Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
- beat in mint extract and food color.
- Fit a decorater bag with a large star tip.
- spoon meringue into bag.
- Pipe meringue in 1 inch puffs on prepared cookie sheets.
- Sprinkle with colored sugar if desired.
- Place cookie sheets on center rack of preheated oven.
- Bake for 2 hours.
- Remove from cookie sheet immediately, cool completely on wire racks.
MINT CHOCOLATE-CHIP MERINGUES
Steps:
- Heat oven to 325 degrees F.
- Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
- Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
- Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
- Store in an airtight container for up to 3 days.
PEPPERMINT MERINGUES
These pretty peppermints melt in your mouth-perfect for a holiday cookie tray or a baby shower!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
- In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
- Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.
Nutrition Facts : Calories 10, Carbohydrate 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
MINT TWIST MERINGUES
Light and airy, these delicate meringues give you a refreshing burst of peppermint. I sprinkle them with crushed mint candies and baking cocoa. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with crushed candies., Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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- Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip. Pipe stars 1 inch apart onto the prepared cookie sheet. Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven. Let meringues stand in the closed oven about 60 minutes or until cool and crisp.
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