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| lauzc |
Peppermint MeringuesIngredients2 Large egg whites 1/8 tsp. salt 1/8 tsp cream of tartar ½ cup sugar ½ tsp peppermint extract 4 crushed peppermint candy's Preparation Preheat oven to 100C (fan). Beat egg whites in a large bowl until foamy. Add the salt and cream of tartar and beat until soft peaks form. Add the sugar, gradually, while continuing to beat, until stiff, shiny peaks form. Add the peppermint extract and beat in thoroughly. They do not increase in size, so they can be placed close together on the sheets. Sprinkle the crushed peppermint candies on top. Bake for 1 ½ hours. Meringues should be dry, but not browned. Turn off oven, and let meringues cool inside. Will store up to 2 months in a tightly sealed container. As an alternative, I mixed the crushed candy's into the meringue mixture in the second batch. Made these tonight. Going to take them on Christmas day with home made mince pies and snowflake cookies! |
| Nannyp |
Jo and Phil arrive tomorrow....I might get Jo to make some of these whilst she's here 
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| dingsy |
Sounds like a nice twist. Find standard meringues a bit sweet, but these sound good. Got a pot of chocolate mascarpone form tesco (as yet untried!), but think it might go well with that-
http://www.tesco.com/superstore/xpi/6/xpi61471646.htm |
| lauzc |
We had loads of them and they are nice, but gone a bit soft now and ready for the compost.
Did you try with the mascarpone Elaine? Sounds lovely with the chocolate! Going to get some with my next Tesco order. |
| dingsy |
I did Laura..and it was gorgeous.I'm hoping that the choc mascarpone wasn't just a seasonal speciality as it was lovely. Rather like a very thick choc sauce, but not too swet...and extremely smooth. |