Combine the egg whites, monk fruit, and tartar in the bowl from your mixer over simmering water in a pot over medium-high heat. Fill a pot with water and bring it to a simmer on the stove. Turn off the oven let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing. Line two baking sheets with parchment paper or a silicone mat. Sprinkle the finely chopped candies evenly over the meringue kisses.īake for about 3 hours, until dry and crisp. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart. Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Gently fold it in to form a batter that can hold its shape. Sift the remaining sugar (yes, one more time) into the egg white mixture. Add the peppermint extract and beat just to combine. Gradually add in the sugar one Tablespoon at a time, beating on high after each addition. Add egg whites into the bowl of your stand mixer, sprinkle in salt and cream of tartar. With the motor running, gradually add half of the sifted confectioners' sugar beat to form firm peaks. Line a baking sheet with parchment paper. Beat on MED speed for about 30 seconds or so, until tiny little foam bubbles appear. Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Add egg whites to the bowl of a stand mixer fitted with a wire whisk attachment. Sprinkle with the salt and cream of tartar beat until soft peaks forms. Divide the sifted sugar in half.īeat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. How to make Peppermint Meringues In a mixing bowl, beat egg whites until foamy. Sift the confectioners' sugar twice to remove any lumps. Line a large baking sheet with parchment paper do not use a silicone liner.
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