Beautifully baked meringues

This recipe comes to you from our very own Boot Camp Bonnie.  She brought these tasty delights to boot camp class and we gobbled them up right after finishing our killer work out.  They were beautiful when wrapped (see Bringing It In Style: Boot Camp Bonnie) and so delicious that I just had to have the recipe. These meringues are jammed packed with flavor. They are little bursts of sweet and pepperminty, soft and crunchy, light and delectable!  You will love them as will everyone around you.

I’ve learned that there are 2 keys to mastering the art of the meringue…

1) Make sure the eggs are not straight out of the refrigerator (difficult for someone like me who NEVER remembers to take eggs or butter out of the fridge until right before I need them). The eggs whites should be brought to room temperature, or more optimally, 70 degrees (again not something I would ever measure, but for those of you who want more specifics, there you go).

2) Make sure there is not a smidgen of yolk left  in the egg whites.  This will make it difficult for the meringues to form stiff peaks.

Attaining virtuosity is not something I’m willing to strive for, especially when it comes to whipping egg whites, but I’d say I’m somewhere on the “ethereal” spectrum and getting better all the time!

Ingredients

2 large egg whites (at room temperature)
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/8 tsp salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup, plus 3 Tbsp coarsely crushed peppermints

Method

Preheat oven to 250 degrees.  Beat egg whites and cream of tartar in a deep bowl with a mixer (using whisk attachment) until soft peaks form.  Add vanilla and salt.  With motor running and mixer on high speed, pour in 1 Tbsp of sugar and beat 10-15 seconds, then repeat until all sugar has been added.  At this point, meringue should form straight peaks when beaters are lifted. Fold in white chocolate chips and 1/3 cup peppermint candies with a flexible spatula.

Line 2 baking sheets with parchment paper.  Using a soup spoon, drop meringue in rounded 1 Tbsp portions slightly apart onto the baking sheets. Sprinkle remaining 3 Tbsp of peppermint candy evenly on top of meringues.

Bake until meringues feel dry and stiff when touched but still pale.  This will take approximately 30-35 minutes.  Switch pans halfway through to ensure even baking.  Once you feel you have reached the dry, stiff, yet pale point in the baking, turn off oven, open door, and let cookies stand about 10 more minutes in oven.  Let cool completely.  Makes approximately 32 cookies.

NOTE: These meringues are meant to be soft in the middle.  They are not undercooked when you try one and it melts so easily in your mouth.  Also, you can skip the peppermint and use chocolate chips instead of white chips for the chocolate lovers in the crowd.

Bring It

Try your hand at Bringing it in Style.  You’re sure to be successful with all the options available there. Even I had success in wrapping these cookies. I put them in little plastic holiday bags and wrapped a ribbon around the top.  I felt like Martha Stewart…. well….for a few minutes anyway!

Christmas giving!