Here There and Everywhere

Expat wanderer

Peppermint Meringues

Last week, at the MegaMart, I saw some boxes of true peppermint candy canes. I grabbed three, did not even look at the price. There have been candy canes around, but weird – fruit flavored, even chocolate flavored. At Christmas, I am a purist when it comes to a candy cane. It has to be peppermint!

And then I look for recipes to make a little peppermint candy cane go a long way. This is one of them, from allrecipes.com:

Peppermint Meringues

Ingredients
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Directions
1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

2. 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.

3. 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.

A warning – meringues work a whole lot better if you DO NOT make them on a rainy day. The humidity in the air interferes with making a good dry meringue. You can make these and keep them a short while in an airtight container, but in humidity, they lose their crispness.

We are having our third full day of intermittent, drenching rain in Doha. Thanks be to God.

December 13, 2009 - Posted by | Arts & Handicrafts, Doha, ExPat Life, Food, Holiday, Living Conditions, Qatar, Recipes, Weather

1 Comment »

  1. […] Meringues, too, have that light-as-air feeling, and I am hoping the weather will stay crisp enough that they will not get chewy: […]

    Pingback by Christmas Cookie Prep – Done! « Here There and Everywhere | December 13, 2012 | Reply


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