As I explained yesterday in my post, I got a real itch to try making meringues after seeing some recipes in magazines. And not just any magazines. Have you seen the cover of Bon Appetit this month? The meringues look so festive and fun. Who wouldn’t want to make cute cookies?
But again, I was nervous about the meringues. Rather than just mixing together a bunch of types of chocolate (which ALWAYS tastes delicious, well…mostly always) I was going to have to whip up another perfect batch of meringue batter and then form it into a striped, gloriously peppermint cookie? If you know me, you’ll be thinking…what was she thinking? about my attempt to make these meringues. Well, just wait until you see how they turned out. I couldn’t be happier!
Candy Cane Meringues (adapted from Bon Appetit Magazine)
2 candy canes
3 large egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon vanilla extract
15 drops food coloring
1. Crush up the candy canes until they are a mixture of very fine powder and little tiny chunks (my dad went into the backyard with a hammer and a plastic ziploc bag and went to work on them. Thanks, dad!) Set aside.
2. Preheat the oven to 250 degrees and line 2 baking sheets with wax paper.
3. Using your chilled beater and large bowl (just like I explained in my meringue post) beat egg whites, salt and cream of tartar on medium-high until white and foamy (about one minute). With mixer still running, add sugar in 3 additions (beat for 2 minutes between each addition). After the last addition, beat another 2 minutes until stiff peaks form.
4. Add powdered sugar and crushed candy canes. Beat to blend (about 1 minute).
5. While the meringue is still in the bowl, dot 15 drops of food coloring on top. Don’t mix. Scoop the white and red-splotched meringue into a large freezer bag (try not to stir or mix as you’re scooping) and cut a 1/4 inch hole at the corner of the bag. Pipe 1 inch meringues onto a baking sheet. Try not to ogle over how cute the little, striped meringues look!
6. Bake at 250 for 45 minutes. Turn off the oven after 45 minutes and let the meringues sit in the oven for at least another 45 minutes (important: DO NOT open oven at all during this time). Remove meringues from oven and let them cool. Then serve and enjoy!
Props to mom on making the photo shoot festive! Thanks, mom!