How to Make Peppermint Meringue Kisses
Peppermint Meringue Kisses have a crunchy exterior, a soft and chewy interior, and a sweet, energizing peppermint flavor. They are the sweetest little sweets and are ideal for holiday gifts.
Making an original sweet that isn't overly chocolatey every now and then is incredibly enjoyable. Every Christmas, I make an effort to involve my children in the candy-making process. Because it's simple to make and everyone enjoys it, we frequently wind up making toffee. These delicious graham cracker toffees (just 5 ingredients!) and this recipe for Christmas crack toffee are two of my favorites.
Peppermint Meringue Kisses Recipe
Egg whites are the main component of meringue and are beaten until frothy. It is placed in a piping bag, formed into adorable kiss-shaped dollops, and baked. The peppermint flavor fills your tongue as you bite into the peppermint meringue kiss! The meringue has a crunchy exterior and melts into a soft, chewy treat inside. Eating is so much joy!
Meringue can be piped in a variety of shapes. You may attempt to make these peppermint meringue lollipops while creating these kisses. They might be made into a lovely spiral shape like these meringue cookies. An excellent pairing for meringue is hot chocolate! Additionally, it looks lovely on your charcuterie board for holiday desserts. Meringue can be made in so many creative ways that it isn't just for lemon meringue pie tops, although it is also a delicious option.
Ingredients
These peppermint meringue lollipops are easy to prepare with only a few basic ingredients. Prepare to use a lot of eggs since these are primarily egg whites! Maybe you could utilize all those egg yolks to make some creme brulee! The recipe card has the exact measurements, which are listed below.
- Granulated Sugar: Your standard sugar supply will work perfectly!
- Egg Whites: You should separate the yolks and whites of your eggs. Your mixture must not contain any egg yolk at all if you want a successful meringue.
- Lemon Juice: Although bottled lemon juice will do, fresh is always preferable.
- Salt: All of the dessert's delicious flavors will come to life with a dash of salt.
- Vanilla Extract: Vanilla extract enhances the flavor and helps the meringue's sweet flavors stand out.
- Peppermint Extract: The peppermint flavor will originate from here!
- Red Gel Food Coloring: To create the candy cane design, use a little red food coloring to create red stripes.
How to Prepare Peppermint Meringue Kisses
When you bite into these delightful peppermint meringue kisses, you're going to appreciate the playful texture and delectable peppermint flavor. It is so much joy to pipe them and see the crimson and white mixture of meringue emerge. You don't need to be an expert piper to create adorable small bite-sized treats that everyone will enjoy. Don't let meringue frighten you; you can definitely make this!
Prepare Meringue
- Prep: Line two baking sheets with parchment paper and preheat the oven to 200°F.
- Simmer Water: Fill a medium pot with 1 inch of water, then simmer it just a little.
- Whisk: The egg whites and sugar should be whisked in a heat-resistant bowl of a stand mixer. Place the bowl over the simmering water while whisking to incorporate, being careful to keep the bowl away from the water.
- Whip: Until the mixture reaches 140°F, continuously whisk the egg whites and sugar. Remove from the heat and attach the whisk attachment to a stand mixer. Whip till fluffy peaks appear.
- Finish Meringue: Lemon juice, salt, vanilla extract, and peppermint extract should all be added. Whip until firm peaks appear. When the whisk is released, the peak will stand upright and the meringue will start to pull away from the bowl's sides. It may take about ten to fifteen minutes of vigorous whipping. The peppermint meringue kisses will be made once the meringue is done.
Pipe Meringue Kisses
- Prep Bags: Your piping bags should be prepared by either snipping the end for circular piping or fitting it with a big star tip. To give the meringue the distinctive red stripes of peppermint candies as you pipe it out, use a toothpick to form three lines of red food gel coloring going up the inside of the piping bag.
- Fill Bag: Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
- Prep Parchment: Under the four corners of the parchment paper, pipe four little meringue spots and press down. This will stop the parchment from expanding and clinging to your baked meringue pops.
- Pipe Kisses: To give the kisses their distinctive kiss form, pipe quarter-sized drops of meringue, slowing the piping as you bring the bag up. While packing the baking sheet full, leave about a half-inch space between kisses.
- Bake: Bake for one and a half to two hours, or until the kisses' exteriors feel crisp to the touch. As the pan cools, turn off the oven and leave it running. Remove the pan from the oven once it has totally cooled to the touch.
- Store: The parchment should easily release the peppermint meringue kisses. Serve right away or keep in an airtight container for later. You run the danger of the meringue getting sticky and weepy if you refrigerate or leave it out in the open.
Tips for Making Best Meringue
- Don’t Boil Water: Maintain a simmer in the water in the pan. You run the danger of boiling the egg whites and getting scrambled eggs instead of the beginnings of meringue if you let the water come to a boil.
- Use A Thermometer: Use a thermometer to check that the sugar and egg white mixture has reached 140°F during cooking. At that moment, the sugar will have fully dissolved, and the meringue will be incredibly sturdy for piping and baking.
- Take It Easy On The Peppermint: Because peppermint has such a strong flavor, it's simple to add too much, which can make the food taste like toothpaste. Start with putting 1⁄2 teaspoon rather than the full 1 teaspoon if you like a milder peppermint flavor. If more is required, add a little more meringue after tasting it. A good counterbalance to the powerful mint flavor is the meringue's marshmallow sweetness.
- PREP TIME: 45 MINUTES
- COOK TIME: 2 HOURS
- TOTAL TIME: 2 HOURS 45 MINUTES
- AUTHOR: ALYSSA RIVERS
- SERVINGS: 80 KISSES
Ingredients
- 1 ½ cups granulated sugar
- 6 large egg whites at room temperature
- ¼ teaspoon lemon juice
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring
Instructions
- Place two baking sheets on a baking rack and preheat the oven to 200°F.
- Fill a medium pot with 1 inch of water, then cook it just a little.
- Combine the egg whites and sugar in a stand mixer's heat-resistant bowl. Place the bowl over the simmering water while whisking to incorporate, being careful to keep the bowl away from the water.
- Continue to whisk the sugar and egg whites until the mixture reaches 140°F. Remove from the heat and attach the whisk attachment to a stand mixer. Whip till fluffy peaks appear.
- Include salt, peppermint extract, vanilla extract, and lemon juice. Whip up stiff peaks as needed. When the whisk is removed, the peak of the meringue will stand upright and start to pull away from the bowl's sides. This can need whipping at a high speed for about 10 to 15 minutes.
- Prepare your piping bags by fitting them with a big star tip or by snipping the end for circular piping. To give the meringue the distinctive red stripes of peppermint candies as you pipe it out, use a toothpick to form three lines of red food gel coloring going up the inside of the piping bag.
- Carefully pour meringue into the piping bag, then twist the top tight. Fill the bag no more than 1 to 2/3 full.
- Pipe four little meringue blobs beneath each of the parchment paper's four corners and firmly push down. This will stop the parchment from expanding and clinging to your baked meringue pops.
- To give the kisses their distinctive kiss form, pipe quarter-sized drops of meringue, slowing the piping as you raise the bag up. While packing the baking sheet full, leave about a half-inch space between kisses.
- Bake the kisses for 1-12 to 2 hours, or until the outsides are crisp to the touch. As the pan cools, turn off the oven and leave it running. Remove the pan from the oven once it has totally cooled to the touch.
- Gently peel the parchment away from the kisses, Serve right away or keep it in an airtight container for later. You run the danger of the meringue getting sticky and weepy if you refrigerate or leave it out in the open.
RECIPE BY: TheRecipeCritic.com
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