PEPPERMINT MERINGUES
These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 42 meringues
Number Of Ingredients 6
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
MINT MERINGUES
Lighter than air, these minty meringues will melt in your mouth, promises Karla Retzer in Grantsburg, Wisconsin. "It just wouldn't be Christmas at our house without these special cookies that everyone can enjoy."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 cookies.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° until firm to the touch, 40-45 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
FORGOTTEN MINT MERINGUE SURPRISES
A variation on Forgotten Kiss Cookies this minty treat has a surprise chocolate center and is sure to be a hit at Christmas time with it's cool green color.
Provided by Marshall Gatten
Categories Desserts Cookies Meringue Cookies
Time 8h15m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
- Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
- Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
- Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.
Nutrition Facts : Calories 42.9 calories, Carbohydrate 7.3 g, Cholesterol 1 mg, Fat 1.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 17.3 mg, Sugar 4.5 g
PEPPERMINT MERINGUES
These pretty peppermints melt in your mouth-perfect for a holiday cookie tray or a baby shower!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
- In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
- Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.
Nutrition Facts : Calories 10, Carbohydrate 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
MINT-KISSED MERINGUE COOKIES
Enjoy these delicious mint flavored meringues - an elegant dessert decorated with colorful candy sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Grease 2 large cookie sheets with shortening or cooking spray. In small bowl, beat egg whites, cream of tartar and salt with electric mixer on medium speed until foamy. On high speed, add sugar, 1 tablespoon at a time, beating until sugar is dissolved, meringue is glossy and very stiff peaks form. Beat in mint extract. With rubber spatula, fold in food color, 1 drop at a time, until well blended and desired color.
- Use disposable decorating bag or gallon-size food storage plastic bag with 1/2-inch hole cut in one bottom corner of bag (if desired, fit large star tip in decorating bag or in hole of plastic bag). Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto cookie sheets. Sprinkle each with candy sprinkles.
- Bake on middle oven rack 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool completely, about 5 minutes.
Nutrition Facts : Calories 10, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 10 mg, Sugar 2 g, TransFat 0 g
PEPPERMINT MERINGUES
These are very good, light and airy. The colors are great for the holidays.
Provided by KATHY
Categories Desserts Cookies Meringue Cookies
Time 5h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g
MINT MERINGUES
Make and share this Mint Meringues recipe from Food.com.
Provided by VIKKI BARKER
Categories Dessert
Time 2h20m
Yield 4 dozen, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200 degrees.
- Grease 2 large cookie sheets, set aside.
- Combine egg whites, cream of tarter, and salt in medium bowl.
- Beat until foamy.
- Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
- beat in mint extract and food color.
- Fit a decorater bag with a large star tip.
- spoon meringue into bag.
- Pipe meringue in 1 inch puffs on prepared cookie sheets.
- Sprinkle with colored sugar if desired.
- Place cookie sheets on center rack of preheated oven.
- Bake for 2 hours.
- Remove from cookie sheet immediately, cool completely on wire racks.
MINT CHOCOLATE CHIP MERINGUES
Steps:
- Preheat oven to 325 degrees.
- Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up.
MINT CHOCOLATE MERINGUES
My mon makes these every year for the holidays. The meringue can be pokey, but they are really delicious.
Provided by mplsgirl
Categories Dessert
Time 6h30m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat egg whites until stiff (this takes a while - at least 20 min.). Add sugar GRADUALLY and beat. Add vanilla and several drops of food coloring. Fold in chocolate chips. Drop on very greased cookie sheet, and place in oven. Turn oven off. Leave overnight, or for at least 5 hours. Take out and enjoy!
Nutrition Facts : Calories 119.6, Fat 4.3, SaturatedFat 2.5, Sodium 10.7, Carbohydrate 21.5, Fiber 0.8, Sugar 20.3, Protein 1.2
MINT TWIST MERINGUES
Light and airy, these delicate meringues give you a refreshing burst of peppermint. I sprinkle them with crushed mint candies and baking cocoa. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with crushed candies., Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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