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Peppermint Meringues
Only 10 Calories Each!
Ingredients:
4 large egg whites
1/tsp. cream of tartar
1 cup powdered sugar
1/4 tsp. peppermint extract (see note below)
red and/or green food coloring
Method:
Preheat oven to 225 degrees. Line two cookie sheets with foil. In small bowl,
with mixer at high speed, beat the egg whites and cream of tartar until soft
peaks form; gradually sprinkle in sugar, beating until the whites stand in
stiff, glossy peaks. Add in the peppermint extract. Transfer half of the
meringue mixture to another bowl. Add enough red food coloring to meringue in 1
bowl to tint it a pale red. Add enough green food coloring to remaining meringue
to tint it a pale green. Spoon the red meringue into large self-sealing plastic
bag; cut a 1/4" opening at the corner. Repeat with green meringue in separate
bag. Fit a large decorating bag with a basket weave or large round tip (1/2-inch
or 3/4-inch diameter opening). Place decorating bag in 2-cup glass measuring cup
to stabilize bag; fold top third of bag over top of cup to keep top of bag
clean. Simultaneously, squeeze meringues from both plastic bags into decorating
bag, filling decorating bag no more than 2/3 full. Pipe meringue onto cookie
sheets, leaving 1 inch between each meringue. If using basket weave tip, pipe
meringue into 3- to 4-inch-long pleated ribbons; if using round tip, pipe
meringue into 2-inch rounds.
Bake meringues 2 hours. Turn oven off. Leave meringues in oven at least 30
minutes or overnight to dry. Let meringues cool completely before removing from
foil with wide metal spatula. Store meringues in tightly covered containers up
to 3 weeks.
NOTE: Do not use peppermint extract containing peppermint oil. The meringue
mixture will quickly deflate.
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