Lately I have been fascinated with tiny sweets, mini replicas of traditional desserts. They are a huge hit with guests who appreciate the delicate work involved while allowing them to try a variety of tastes rather than committing to just one.
It should be noted that smaller doesn't necessarily mean less effort or better results. In fact I found the contrary to be true. Smaller products, need more time to produce, require patience, attention to detail and practice.
These bite size peppermint meringues are the first in this series of mini treats. I will post more recipes once I have the opportunity to repeat their results and guarenteed success.
2 egg whites
pinch of salt
1/2 cup of superfine sugar
1/4 teaspoon peppermint essence
1. Preheat oven to 175oF
2. Beat egg whites with salt in a clean dry stainless steel bowl using an electric beater on high speed until stiff peaks form.
3. While still beating, gradually add sugar a tablespoon at a time until the egg whites are very stiff and glossy. Depending on the size of the eggs used, you may not need the entire 1/2 cup of sugar. Stop adding sugar when it no longer dissolves in the mixture. See note below.
4. Fold in peppermint essence when the mixture has taken as much sugar as it can and is still stiff.
5. Spoon mixture into a piping bag fitted with a star tip and pipe 1 inch rosettes 1 inch part on a silpat or parchment line cookie sheet.
6. Bake undisturbed in oven for 1 1/2 hours. Turn oven off and allow to cool inside with door closed. After about 1 hour meringues should be dry and white.
7. Store meringues in an air-tight container in a cool dry place where they will last for a week or more.
Notes
During the beating process, occassionally pinch a small amount of egg white mixture between your fingers. The mixture should be smooth and silky without the feel of sugar grains between your fingers. Only add more sugar when the existing sugar has completely dissolved. This is important otherwise the meringue's surface will be grainy surface instead of smooth.
You can replace the peppermint essense with any flavoring you like. Vanilla, rose oil, or even a few drops of espresso would work well.
Posted by dvenuto at January 08, 2003 11:43 PM