APRON AND PANS - PEPPERMINT KISSES
Ingredients
2 egg whites
1⁄8 teaspoon salt
1⁄8 teaspoon cream of tartar
1⁄2 cup sugar
2 peppermint candy canes, crushed
Preparation
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
Bake at 225F for 1-1/2 to 2 hours or until dry but not brown.
Cool; remove from foil. Store in an airtight container.
2 egg whites
1⁄8 teaspoon salt
1⁄8 teaspoon cream of tartar
1⁄2 cup sugar
2 peppermint candy canes, crushed
Preparation
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
Bake at 225F for 1-1/2 to 2 hours or until dry but not brown.
Cool; remove from foil. Store in an airtight container.
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