Tuesday, 13 December 2011

Peppermint Meringues



I participated in a Christmas baking exchange today.  It was a great opportunity to try some new treats & get some new recipes as well.  We ended up getting 12 different kinds of treats in packages of six.  A perfectly manageable amount to make, & eat!  I should be set ‘til the end of the month… or the end of the week at least!


I made Peppermint Meringues, they are fairly easy to make, & they hold up remarkably well, though they probably wouldn’t freeze well.  In our house they tend not to last long enough to warrant needing freezing!


You’ll need:

4 Egg Whites

1C Sugar (I use castor or super-fine)

1/4 t Cream of Tartar

1 1/2 C Semi-sweet Mini Chocolate Chips

2 Candy Canes –Crushed


What you do:

Preheat oven to 225°

Beat Egg ‘til soft peaks form.

Add Sugar gradually ‘til Eggs are very stiff.

Fold in Chocolate Chips.

Drop by teaspoon onto parchment lined cookie sheets.

Sprinkle with  Candy Canes.

Bake 1 1/2 hour.  Tap the bottom to check that they are done.  They should sound hollow.

Turn off oven & open door for 1 hour.

Remove from pan & pack into airtight containers.

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