For the most part we here at ONK shy away from peppermint. We both enjoy a good peppermint bark or candy cane, but every time I have tried to bake something with peppermint… it falls flat on it’s face. Either it’s too sweet, not sweet enough, the peppermint doesn’t mix well with the other flavors, or there is an odd texture. Well, a couple years ago at a Christmas party someone had peppermint meringues, and they are perfection. Just a little sweet, light as a cloud, but with a ton of texture and crunch.
Meringues, or pavlovas, are made of egg whites and sugar, traditionally. However, because most people who do not have culinary training have trouble with meringues without a stabilizing agent, these include cream of tartar to assist making a stable meringue. They are almost a candy, but get classified as a cookie. A note of caution, meringue is pretty much glue. It sticks to everything and inevitably you will get it all over yourself, plan accordingly. If you have a companion, spouse, friend, sibling, parent, roommate, or anyone really who is willing to help, a clean set of hands will help. Additionally, moisture is the enemy of a good meringue, so make sure everything you use is BONE DRY.
Peppermint Meringues (about 4 dozen):
- 4 egg whites
- 1 cup superfine (if you have it) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (use lemon juice or vinegar if you don’t have any)
- 1/4 teaspoon Peppermint extract
- 3 crushed candy canes
Preheat your oven to 200 degrees F. Using a stand or electric hand mixer fitted with whisk attachments, beat (medium-high speed) the egg whites, salt, and cream of tartar until it forms soft peaks (when the whisk is removed it should form a peak that falls instantaneously). Gradually add the sugar (1 Tablespoon at a time) while continuing to beat at medium-high speed. After all the sugar is added, add the peppermint extract and turn the mixer to high. Continue beating until hard peaks form (when the whisk is removed the peaks no longer fall) usually about 5-7 minutes.
At this point cover baking sheets with parchment. Fold in the crushed candy canes with a silicone spatula. Fill a pastry bag fit with a large-bore tip with the meringue. Pipe out 1-2 inch puffs on the parchment paper. Bake for 1 1/2 hours rotating once. Do not let them brown. When they are done baking turn the oven off and let them cool inside the oven on the baking sheet. That should dry them completely. If after the meringues are completely cool they are still soft inside allow them more time to dry. Store in an airtight container up to 2 months in a cool dry place.
