As promised, more sweets!
I’ve only made meringues once before because I’m really not a huge fan. The parents were asked to make desserts for Miss E’s class holiday party and all the cookies and brownies were taken. I had this recipe flagged because my girls love peppermint and meringue (I’ve also found that Miami kids love meringues…) and I wanted to try my hand at them again.
(Craptastic iphone photo in a second grade classroom just before little hands descended…)
These were a huge hit with the kiddos (and parents – no one could believe that I homemade meringues??) They’re actually pretty easy. Especially when you cheat a little! Truth be told, I did not sift the sugar twice. It was late and I didn’t feel like corralling all that sugar two times. I don’t see that it made a difference at all. I left the instructions with that fun step added, but you can omit it. (Shhhhhh.)
Mine weren’t super pretty, but taste over beauty ruled the day!
Yield: About 14 meringues
1 cup confectioners’ sugar
2 large egg whites
1/8 tsp. peppermint extract
1/3 cup crushed peppermint candies or candy canes
2 Tbsp. red sprinkles (optional)
1. Preheat the oven to 175 degrees. Line a cookie sheet with parchment paper.
2. Sift the confectioners’ sugar twice to remove all lumps and divide into two fairly equal portions. (*I sifted 1/2 cup of sugar into one bowl and 1/2 cup into another bowl so I wouldn’t have to guess.)
3. In the bowl of an electric mixer, beat the egg whites on medium speed until foamy. Increase the speed to medium-high and beat until the whites hold soft peaks.
4. Continue beating while gradually adding one portion of confectioners’ sugar. Beat until firm, glossy peaks form.
5. Add the peppermint extract and mix briefly.
6. Remove from mixer stand and sift the remaining confectioners’ sugar over the meringue. Gently fold in until blended.
7. Scoop the meringue into a large pastry bag fitted with a large star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared parchment paper.
8. Sprinkle the crushed peppermint over the meringues.
9. Bake until dry and crisp, about 3 hours.
10. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.