“Gifts of time and love are surely the basic ingredients of a truly merry Christmas.” -Peg Bracken
As Christmas day approaches and time is running short, the upcoming recipe is nothing but short. We are talking 10 minutes to scale it out and get it prepared before putting it in the oven. Once it’s in the oven, you have almost two full hours that you can spend wrapping presents, or preparing for Christmas, or doing any other items that need to be done.
The peppermint flavor in these meringues is delicious. Not too much and not too little. These are bite size little cookies, that make great gifts if you fill a holiday mug with them and cover with a decorative plastic wrap and tie it closed with a big holiday bow.
We added some red gel paste to the batter before piping the cookies. I think it makes them look a little more festive with just the tiny bit of red running through them, but if you don’t have the red gel paste, go ahead and make these without it. It does nothing for the flavor and is purely decorative. You could also go with green if you have that color instead.
If you have missed some of the 12 days of Christmas baking, you can find recipes one through nine here. I hope you are enjoying these as much as the recipients are enjoying them. We would love to hear how you do with the recipe. And most important, don’t forget to save some for yourself!
- 3 egg whites
- 3/4 cup sugar
- 1/2 teaspoon peppermint extract
- Red gel paste food coloring
- Preheat oven to 175°.
- Line two baking sheets with parchment paper.
- Fit a pastry bag with a small open star tip.
- In a saucepan bring 1 to 2 inches of water to a simmer.
- Put the egg whites and sugar in a heatproof bowl and place over the simmering water. Stir gently until the sugar has dissolved.
- Transfer ingredients to an electric mixer fitted with a whisk attachment.
- Mix on medium high speed until stiff peaks form.
- Mix in the peppermint extract.
- Use a small new paintbrush, and paint a couple of stripes of the food coloring inside the pastry bag.
- Fill the bag with the meringue.
- Pipe shapes onto the prepared baking sheets.
- Bake the cookies until crisp but not brown, about 1 hour and 45 minutes.
- Transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet.
- Store in an airtight container.