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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

PEPPERMINT MERINGUE CLOUDS Recipe

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This recipe for PEPPERMINT MERINGUE CLOUDS is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large egg whites, at room temperature
⅛ teaspoon cream of tartar
Pinch of salt
¾ cup superfine baker's sugar ( I use regular sugar)
¼ teaspoon vanilla extract
crushed peppermint candies (I use 2 candy canes)
Directions:
Directions:
Place oven rack in the center of the oven and preheat to 200 degrees. Line a baking sheet with parchment paper. (It may take two sheets)
In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar 1 tablespoon at a time. Increases the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the peppermint candy.

Using a ½ cup size ice-cream scoop, scoop heaped mounds of mixture onto the prepared sheets, spacing each about 2 inches apart. Bake 2 hours. Turn off oven and allow the meringues to cool completely while still in the oven, about 2 more hours. Do not open the oven.

Store in airtight plastic containers.

NOTE: You can also substitute 1 cup sliced freeze-dried strawberries, coarsely chopped and the zest of 1 lemon for the candy. I found the strawberries at Target.

Another Note: I placed the mounds a little too close together on one batch and the centers were a little chewy.
Number Of Servings:
Number Of Servings:
20-24
Preparation Time:
Preparation Time:
At least 4 hours
Personal Notes:
Personal Notes:
Remember, meringue does not does not do well in damp or humid weather. They will be chewy.

 

 

 

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