Sunday, November 15, 2009
Colourful Peppermint Meringues
It's Christmas cookie time!! The kids and I always make all kinds of different cookies and make gifts of them for teachers, their agent, dance instructors, neighbours etc.
Picked up the Better Homes and Gardens Christmas Cookie edition again this year and found a few in there I'm testing this year. I have several from years ago that have become classics. I'm also inventing a new cookie. Working on it in my head and will experiment today as well.
Here is the first cookie tested this year. It's colourful and nice and light. I piped these out of an icing bag using a large star tip. The instructions say to bake at 200 F for 90 minutes. I placed 1/2 the batch in the oven and the other half in my convection oven at 225 F for 60 minutes. The convection oven ones turned out better (no browning or colour change at all)
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/4 tsp pure peppermint extract
3/4 cup sugar
Preheat oven to 200F. Line a cookie sheet with parchment paper and set aside. In a large bowl combine egg whites, cream of tartar, salt and peppermint extract. Whip on medium high speed until soft peaks form. Slowly add the sugar (about a tablespoon at a time), beating on high until stiff peaks form.
With a small clean paintbrush, paint stipes of red food colouring paste on the inside of a large (18") icing bag. Using a large star tip on the end. Very carefully spoon the meringue into the bag. Pipe 2" stars onto prepared cookie sheets about 1 inch apart.
Bake in preheated oven for 90 minutes or until meringues appear dry and firm to a light touch. Transfer cookies to a wire rack to cool completely. I slide the parchment off the cookie sheet and onto the wire rack until the cookies are cool enough to remove without sticking, then let cool completely.
Store in layers seperated by waxed paper in an airtight container. Can be frozen up to 3 months.