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{Peppermint Meringues}

I  absolutely love the industry that I am in for many reasons and one of them is because the holidays last a REALLY long time! They are my favorite.  All of them :)  So to kick off the holiday season {this November}, I had the pleasure of styling a mini-photo session for Lynette Weber Photography in Bloomington, Indiana. Lot’s of cute little ones came to the shoot and I can’t wait to share her beautiful photos with you! In the meantime I thought I would post the delicious Peppermint Meringue Recipe I stumbled upon that turned out beautiful, tasty and super easy to make! Can’t wait to get my bakin’ on!

Peppermint Meringues photo-16 photo-14 Photo-762

{Peppermint Meringues Recipe} adapted from Adventures in the Kitchen

Preheat your oven to 200 degrees F

4 large Egg Whites {at room temperature}

1 cup of Fine Sugar {or place your regular sugar in a food processor for a few whirls}

1 tsp White Vinegar

2 drops of Peppermint Extract

Milk Chocolate Chips

Red Gel Dye

Parchment Paper

In an electric mixer fitted with your whisk attachment, whisk the Egg Whites on high until stiff peaks forms- a few minutes. Slowly add the cup of sugar and teaspoon of White Vinegar to the egg whites. Whisk on high until shiny and stiff, just another minute or two. Remove bowl from mixer and fold in the peppermint extract.

{Creating the peppermint stripes}

Place a large star tip in your pipping bag. Paint four stripes of red food dye from the tip of the bag to a few inches from the top of the bag with a small paint brush. Fill the bag with the meringue and pipe onto a parchment lined cookie sheet. Place in preheated oven for 2  hours or until meringue is stiff but not browned. Turn oven off and leave the meringues in the oven for an additional hour. Once completely cooled, melt some chocolate chips in the microwave and dip the bottom of your cookie in the chocolate. Place back on parchment to set and enjoy!

XOXO

Morgan