Description
Delightful peppermint meringues sparkle with festive holiday cheer, offering a light and crisp confection. Mint lovers will savor these elegant swirls of sweet, airy magic that melt gracefully on the palate.
Ingredients
Scale
- 3 large egg whites, at room temperature
- 150 grams (¾ cup) granulated sugar
- 2.5 milliliters (½ tsp) cream of tartar
- 2.5 milliliters (½ tsp) peppermint extract
- Red gel food coloring (optional)
Instructions
- Preparation: Meticulously clean mixing bowl, removing any trace of grease or moisture to guarantee optimal egg white whipping performance.
- Meringue Foundation: Activate electric mixer, whipping egg whites and cream of tartar with escalating intensity until soft, billowy peaks materialize with cloud-like consistency.
- Sugar Integration: Systematically introduce sugar, maintaining aggressive mixing technique, ensuring complete dissolution between each sugar addition to create a smooth, glossy matrix.
- Peak Formation: Accelerate mixer to maximum velocity, transforming mixture into luminous, stiff meringue with robust peaks that stand confidently when beater is withdrawn.
- Flavor Infusion: Incorporate peppermint extract using delicate folding motions, preserving the meringue’s ethereal volume while distributing aromatic essence uniformly.
- Piping and Positioning: Transfer meringue into piping bag equipped with decorative star tip, artfully creating elegant swirled configurations on parchment-lined baking sheets positioned for precise heat distribution.
- Baking Process: Situate trays in oven preheated to 225F (110C), allowing gradual dehydration that crystallizes meringues without compromising their pristine white complexion.
- Cooling Strategy: After 90 minutes of gentle baking, deactivate oven, permitting meringues to cool internally, preventing structural compromise through controlled temperature descent.
Notes
- Sanitize Utensils: Clean mixing bowl and whisk thoroughly with white vinegar or lemon juice to remove any trace of fat, which prevents egg whites from whipping correctly.
- Control Egg White Temperature: Use room temperature eggs for maximum volume and easier peak formation, separating whites carefully to avoid yolk contamination.
- Master Mixing Technique: Whip egg whites at medium-high speed initially, gradually increasing intensity to create stable, glossy meringue without breaking down protein structure.
- Manage Moisture Exposure: Bake meringues in low humidity conditions, store in airtight containers immediately after cooling to prevent softening and maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 34
- Sugar: 11.5 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 0 g
- Protein: 1.1 g
- Cholesterol: 0 mg