Peppermint Meringues

These are some of my favourite treats to make come the Christmas season.  Light, airy, simple to bake, and delicious!  Plus way fewer calories than your average Christmas cookie, so you can eat 10 and not feel bad.  Not that calories exist during Christmas.

With a few crucial steps meringues are very simple to make.
Separate Cold- Whip Warm- Glass/Metal Bowl
It is very important to separate egg whites when eggs are cold.  If you try separate when they are at room temperature, the tiniest amount of yolk will get in resulting in eggs that do not whip properly.  You won’t even see the yolk, but trust me it’s there.  Once separated, the next important to step is to whip the eggs whites when they are at room temperature.  And make sure you are whipping in a glass or metal bowl.

Once you know these tricks, you’ll never have an issue baking meringues again.

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tarter
1/2 cup of white sugar
4 to 5 mini candy canes, crushed
Red food colouring (optional)

1. Separate egg whites (eggs straight from the fridge)
2. Preheat oven to 225 degrees F (110 degrees C) and line a baking tray with parchment paper.
3. Wait for eggs whites to become room temperature (about 15min)
4. Using a whisk attachment in a glass or metal bowl begin to beat the eggs on high speed.
5. Add salt and cream of tarter.
6. When eggs begin to reach soft peaks, slowly add sugar while beating.  (A tablespoon at a time).
7. Continue beating until eggs form stiff peaks.  Add food colouring if desired.
8. Spoon meringue into a large piping bag with a circle tip (I like using an Ateco 806).  You can also use a large star tip (Wilton 1M).
9. Pipe meringue onto parchment paper and sprinkle with crushed candy canes.
10. Bake for 1 1/2 hours in preheated oven.  Do not let them brown.  Once done, turn off oven and keep oven door ajar until completely cool. (If meringues cool too quickly they will crack).
11. Eat!

Makes 30-40, Store loosely covered in a cool dry place up to 2 months.

Thanks for stopping by, happy baking!

Original recipe from All Recipes



Whale Sugar Cookies- On Sticks!

Whale Sugar Cookies on sticks

I was recently asked to make sugar cookies for a baby shower, nothing new, I just finished Elephant sugar cookies for my cousin’s shower.  But this time I was asked on suggestions on how the cookies could be a display as they wanted them to replace the cake.  Replace cake?!?!
Now this was new.  My cookies have always been a take home favour.  Cookies are great for that as they can last for weeks.  At first my mind drew a blank.  I know I’ve seen cookies stacked, but you need hundreds to achieve a good centrepiece, this order was 40.  My 2nd thought was to hang the sugar cookies.  But that sounded like a lot of work and waste of bags for something that would be consumed immediately.
Then I finally thought of sticks! Something I have never done before.  And honestly didn’t know if they would work.  Would they burn in the oven? Would they support the weight of the cookie?  Would I have to make really thick cookies to keep the sticks in?  At least I had leftover sticks from making cake pops awhile back, so no new supplies needed for this bake!

This was one of those I hope this works plans or else I would need a back up plan. There was no back up plan. I am happy to report they did work!  Amazingly so.  I was surprised how well these sticks held up the cookies. And no burning or setting my oven on fire! The one annoying process was baking these.  Because of the sticks I could only fit 5 on a baking sheet at a time.  So they took a long time to bake, but the end results were worth it.  Next time I use sticks I’ll be sure to document and share the process!

Enjoy the photos!  My poor daughter wanted to eat these so badly. “Purple, blue, purple, blue!”
Whale Sugar Cookies on sticks Whale Sugar Cookies on sticks Whale Sugar Cookies on sticks Whale Sugar Cookies on sticks Whale Sugar Cookies on sticks
Thanks for stopping by!
If you’d like my sugar cookie recipe click here


Elephant Sugar Cookies and Patience

Elephant Sugar Cookies

I’ve mentioned before that colour mixing is my least favourite thing to do.  It’s tedious, it’s annoying.  I doooon’t like it.  And one thing I keep forgetting due to my impatience is that colours get darker over time.  This is especially true for dark food colouring.  Today’s example are elephant cookies I made for my cousin’s baby shower.  I was rushed, so instead of adding a tiny bit of black at a time to achieve a soft grey, I over did it. And then later on it got even darker!  Ugh.  I wasn’t happy with it.  As you can see this is the colour I was going for (matching the invite), and here’s what I ended up with.

Elephant sugar cookiesSure the look fine.  But if I were making them for someone who requested that grey, I would have redone the icing.
Americolor food colouring does have a ‘white’ colour that lightens, but I would have had to use a lot which I did not want to do.  And in this case no one knew what I was going for, so I could get away with it!

Even with a grey that was took dark, I was happy with how these elephant sugar cookies turned out.  Especially as I had to make these faster than I like as I have been SO busy lately.  I don’t sleep. Once again I made my own cookie cutter so I could create the size I wanted.

Enjoy the photos!

Elephant Sugar Cookies Elephant Sugar Cookies Elephant Sugar Cookies Elephant Sugar Cookies