Have you ever tried a meringue puff? They are quite interesting to eat...you may have had meringue before and really liked it. But, when I eat meringue I feel like I am in a space ship floating around the moon. Odd? Perhaps, but eating meringue is like wearing your 4 inch stillettos, you don't love wearing such high uncomfortable shoes, but you do, just because it's pretty.
Please note the following, gorgeous, but painful examples.
Fuschia Peep-Toe Pumps: I don't think my bridesmaids will ever forgive me for making them walk down the grassy aisle in these babies.
Pointy toe: Gotta have a pair that's covered in sequins. Now, these are only appropriate for a New Years' Eve Party. Pointy toe, can you say painful?
Champagne Peep Toe Pumps: Now these lil' darlings were suppose to be my wedding shoes...but, alas, they were too high for my wedding dress. But that turned into a blessing, because these heels are the most uncomfortable pair of heels I own!
Black death: I'm just scared of these monsters.
Silver Peep Toe Pumps: Now, these chics are my favorite! I thought I had them mastered, I thought they were my friends, but that goes to show you, you can never trust a heel.
So, back to the meringue, we've got vanilla, chocolate and peppermint. You can make them almond or raspberry or whatever fits your style!
Adapted from Joy the Baker
- 3 large egg whites
- 3/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon peppermint extract
To make meringues: Put egg whites and sugar in the heatproof bowl. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer. Mix on medium-high speed until stiff peaks form. It takes a very long time!
Divide egg whites between three clean bowls. In one bowl mix in vanilla extract. In second bowl mix in cocoa powder. In third bowl mix in peppermint extract. Stir all until well combined.
Fill each bag with separate meringue flavors. Pipe small star shapes or round shapes onto prepared baking sheets.
Bake meringue puffs until crisp but not brown, about 1 hour 40 minutes. Turn the oven off and let the meringues cool in the oven. Transfer from pans to an airtight container for storage.