Wednesday, December 23, 2009

Peppermint Kisses

After I made the Marmalade Windows I had a bunch of egg whites left over so I made an omelette, and then I was full, but I still had more! I made a LOT of Marmalade Windows...

One of my favorite things that I don't eat enough of are meringues, so I decided to wing it and if it worked, great! And if it didn't, whatever.

Peppermint Kisses
By Dulce Doll

4 egg whites
3/4 cup sugar
3/4 tsp. pure peppermint extract

Preheat oven to 175 degrees. Line two baking sheets with parchment and set aside. Fit a large pastry bag with a star piping tip (Ateco 828), set aside.

Melt egg whites and sugar in a heat-proof bowl over a simmering pot of water. Stir constantly until dissolved and warm to the touch. Remove from heat.

With the whisk attachment, beat egg mixture on medium-high speed until stiff peaks form. Add peppermint extract.

Fill prepared piping bag with meringue and pipe star-shapes onto parchment. Bake until crisp, about 1 hour 45 minutes. Cool completely on wire racks.

Oh yeah. Then I dipped them in chocolate. Just sayin'!

1 comment:

  1. I've always wondered what to do with all my egg whites, and now I know. This looks fab! Just popping in to wish you a Merry Christmas and a happy holiday!