Cook the Issue 2010: Peppermint Meringue Kissescomments (3) January 9th, 2011 in Gallery
I had a lot of egg whites left over after making the lemon curd for the tart, so I made a double recipe. Actually, my daughter and I made a double recipe-- we watched the online video together and then made the whole recipe. She really enjoyed whipping the egg whites-- "So shiny!!"-- and sprinkling the candy can pieces. Perhaps you can tell from the exuberant sprinkling that a 6-year-old was involved.
We piped out half the batter, then I sifted on and folded in some cocoa powder for chocolate meringues-- favored by the adults, not by the kid. My daughter love, love, loved these. I found the texture a bit like sweet styrofoam, but I liked the cocoa and mint. Two notes: first, I recommend crushing the candy a bit finer-- our pieces were a bit too big. Also, I didn't whip the egg whites enough, so I have kind of sloppy kisses! (smooooootch!)
Recipe Used: Peppermint Meringue Kisses
posted in: Gallery, Cook the issue 2010