Originally posted December 18, 2011

peppermint meringue

peppermint meringue by joanie

Ingredients

  • 1 egg white
  • 1/8 tsp cream of tartar (optional)
  • 1/4 cup sugar
  • 1 peppermint candy cane
2 dozen

Directions

Preheat oven to 200º.

In the bowl of a standing mixer fitted with a whisk, add the egg white. For very stiff meringue, add cream of tartar. Whip at medium speed until foamy and bubbles become small and uniform (about 3 minutes).

With the mixer running, slowly add sugar. Then turn up the speed to high and watch as the mixture becomes thick and starts to resemble melted marshmallows. After about 3 minutes, you start to see small drop-shaped fissures appear as the mixture pulls away from the sides of the bowl.

Turn off the mixer and lift the top. The egg whites should be stiff. Unless you used cream of tartar, the mixture should be slightly goopy, forming a long stalagtite of meringue on the whisk.

Crush the candy cane into fine pieces. (Place it in a bag and smack it with a frying pan, or run it through the food processor. Use your imagination.) Carefully fold the candy bits into the meringue.

Slowly drop or pipe tablespoons of meringue onto a parchment-lined baking sheet. Place in the oven, and then turn off the oven. Leave the sheet in there for at least 2 hours before enjoying.

2 hours

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Tags

views saves adapts comments
2,767 1 0 0