Peppermint Meringues

By sandiB2010

Spinmom reviewed:
As a long time meringue maker and daughter of professional bakers, let me share a few tips. First of all, check your oven temperature. Put a thermometer in your oven and see if it's running hotter than your set temp. Never put meringues on foil, always use parchment paper. They slide right off. Never, ever let any egg yolk get into your egg whites. They will not stiffen properly if even the smallest amount of egg yolk gets into your egg whites. Make sure you add the sugar slowly, beating well in between each addition. Don't try to beat egg whites by hand, always use a mixer. You need that extra speed and the air that gets into your whites with a mixer. Using a whisk will not achieve that result and a mixer is so much easier and quicker, too. Bring your eggs to room temp before trying to beat them. It just works better. Adjust the baking time based on the size of your meringues. Never take the meringues out until they're completely cool. Once they're cool, humidity shouldn't affect them at all. Meringues are so versatile and you can play with the flavors which makes them so much fun to make. They're really one of the easiest cookies you can make but you do have to be careful and you do have to follow the directions or they will be a flop.

Ingredients

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Details

Servings 4
Preparation time 20mins
Cooking time 110mins
Adapted from allrecipes.com

Preparation

Step 1

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.