PEPPERMINT MERINGUES
Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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
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
PEPPERMINT MERINGUE COOKIES
Crunchy minty Christmas cookies!
Provided by Mary
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 56
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 7.7 mg, Sugar 2.1 g
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 3h15m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn?t spill onto the pan.) Bake for 10 minutes. Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don?t refrigerate or store covered or they will lose their crispness.)
- Photograph by Ryan Dausch
PINK PEPPERMINT MARSHMALLOW CLOUDS
These homemade marshmallows are perfectly pink and peppermint-y! The light and fluffy base is topped with a layer of crushed candy canes making for a perfect combination of soft and crunchy.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 12 marshmallows
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
- Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
- Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
- With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
- Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
- Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
- To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.
MERINGUE CLOUDS
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 6 clouds
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
PEPPERMINT MERINGUES
These delicious jumbo treats don't just taste like peppermint candies - they look like them too! To get the signature swirled look, paint stripes of gel food coloring inside your piping bag, before filling it with your meringue. When you pipe, the meringue will come out striped! You can do this with just about any color - just be sure to use gel coloring!
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 24 to 36 peppermint meringues
Number Of Ingredients 6
Steps:
- Preheat the oven to 250˚ F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until frothy. Gradually beat in the sugar and cream of tartar and beat until stiff peaks form, about 6 minutes. Add the peppermint extract and beat 2 more minutes.
- Using a small pastry brush, paint four 1/4-inch-wide stripes of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill with the meringue.
- Pipe 2-inch spirals about 2 inches apart onto the baking sheets. Bake the meringues 1 hour, then turn off the oven and let them dry in the oven, about 2 more hours.
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.
PINK MERINGUE CLOUDS
This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe.
Provided by Debbie R.
Categories Dessert
Time 55m
Yield 42 cookies
Number Of Ingredients 15
Steps:
- Combine everything for the cookie dough; chill while preparing meringue.
- To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
- Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
- Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
Nutrition Facts : Calories 102.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 77.9, Carbohydrate 14.3, Fiber 0.4, Sugar 8.2, Protein 1.3
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