Tonight I made a batch of peppermint meringues. For several years I have followed allrecipes.com's French Meringue recipe and it is really foolproof. The only addition was a few drops of peppermint oil. I placed some in cello bags and then clear boxes for cute packaging:
Here is a batch that I made last Christmas. For softer peaks, more "button-like" meringues, beat only about 6-8 minutes. And if you like a striped meringue, paint the inside of your pastry bag with food color paste.
My husband & son really enjoy lemon meringues and I found that if I added about half a box of powdered lemon gelatin, it made for delicious lemon meringues. (The addition of the gelatin also makes stiff peaks quickly). The lemon meringues look great with sanding sugar or nonpareils sprinkled on the top.
Here is a link to the recipe:
http://allrecipes.com/Recipe/Authentic-French-Meringues/Detail.aspx?prop31=1
I never ate many meringues when I was in France at the Universite de Grenoble, but I did eat my fair share of pain au chocolat...mmm....
Soon I will be making peppermint marshmallows!! Great for cocoa on a snowy Chicago day. Here is our cocoa from last winter.
Those look good and I always wanted to make some of these, but haven't got around to it yet. I am on AllRecipes all the time and I will be sure to save this recipe!
ReplyDeleteThese look great and would make a fantastic food gift.
ReplyDeleteAngela
I really like the ones that are in the black bowl. I've always wondered how you "painted" stripes on your sweets...I might have to use that some time. Is that how you also make your striped frosting when you make rainbow colored frostings (this was a LONG time ago but remember the ones you made for Jill's shower?).
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