Peppermint Meringues
Peppermint flavoured meringues in mini size. Crispy on the outside and marshmallow like texture inside.
Equipment
- Large mixing bowl
- Medium sized bowl
- Electric mixer/stand mixer
- Rubber spatula
- Flat baking trays
- Piping bags
- Plain piping nozzle
Ingredients
- 100 grams egg whites
- 100 grams caster sugar
- 1 tsp peppermint essence
- 200 grams icing sugar
- 20 grams cornflour
- red food colouring
Instructions
- Clean your large mixing bowl thoroughly to ensure there's no grease.
- Add the egg whites, caster sugar and peppermint essence and whisk on medium for 2-3 minutes, it will have doubled in size and become foamy.
- In the medium sized mixing bowl combine the icing sugar and cornflour.
- Add a heaped tablespoon of the sugar mixture and whisk again on medium for 30 seconds.
- Repeat this process until all the sugar mix has been used.
- Turn up the whisk to high and beat for another 2-3 minutes until thick and glossy. The meringue should form a peak when you lift the whisk out of the bowl and not fall back down.
- Put stripes of red food colouring on the inside of your piping bag and fill about 2/3 with meringue.
- Twist the top of the piping bag to close and pipe small circles onto lined flat baking trays. Lift the piping bag up quickly to create a peak on the top and give a "Hershey's Kiss" look.
- Continue until all the meringue is used, putting more red colouring on the piping bag if necessary.
- Allow the meringues to rest 15 minutes before baking.
- While they rest, preheat the oven to 105°(220°f).
- Once the meringues are rested, bake for 20-25 minutes or until they lift cleanly off the baking tray.