![]() ![]() Room temperature egg whites will whip better. Then let the egg whites sit for about 30 minutes before starting. Separate the egg whites from the egg yolks, making sure there is no egg yolk in them. ![]() Let the cookies cool in the oven for at least 1 hour. Only use a red gel food coloring that is labeled as “no taste”. Make sure the mixer and beater are completely grease free.ĭon’t overmix the egg whites, stop when they reach the stiff peak stage. Make sure there are no egg yolks in the egg whites and the whites are at room temperature. Key Tips for Meringues Be sure to check out the step by step instructions If your red food coloring isn’t labeled as “no taste” then make your peppermint meringues green instead! Sometimes red gel food coloring can have an aftertaste, so use one that is specifically labeled as “no taste red”. Sugar and salt – These ingredients add flavor to the meringues.įood Coloring – Food coloring is optional. Peppermint extract – The extract gives these their peppermint flavor. You can make these without it, but you won’t get a peppermint kiss shape you see in these pictures. It is easiest to separate egg whites and yolks when the eggs are cold.Ĭream of tartar – This helps stabilize the egg whites so that they can form stiff, high peaks. Key IngredientsĮgg Whites – Egg whites form the base of this recipe. Looking for recipes that use up your egg yolks? Eggnog is a wonderful seasonal choice, or make homemade lemon curd. This simple recipe has only 5 ingredients and is naturally gluten free and low in calories.Peppermint meringue cookies have a light and crisp texture and then melt in your mouth with a burst of peppermint.These pretty striped treats will brighten any cookie tray this holiday season.This for later Why You Will Love Peppermint Meringues ![]()
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