Peppermint Meringues

BY JEFFREY FIJOLEK
 

Concentrated along the Columbia River and in the Yakima Valley, Washington State farms are a leading producer of mint in the U.S. While some of this mint is sold fresh, most of it is distilled into mint oils used to flavor everything from toothpaste to candy-canes.

A 55-gallon drum of mint oil is enough to flavor over 20 million peppermint candies, so it is safe to say that the Inland Northwest is to thank for adding a taste of the holiday season to people around the world!

schedule 2.5 HOURS  group  YIELDS ~50 MERINGUES

Ingredients

4 egg whites at room temperature
1 ¾ Cup powdered sugar
½ tsp cream of tartar
½ tsp peppermint extract

Optional:
½ C mini chocolate chips
food coloring gel

Instructions

Preheat oven to 225F.

Beat egg whites and cream of tartar with electric mixer on medium high until soft peaks form.

While continuing to mix, gradually add peppermint extract and powdered sugar until stiff peaks form and the mixture is glossy.

If adding chocolate chips, delicately fold them in. Stripe food coloring along the sides of a piping or zip-top bag and add the egg white mixture.

Pipe silver dollar-sized meringues onto parchment lined baking sheets. Bake until firm, approximately 1 hour.

Turn off oven, but leave meringues inside to dry while oven cools down, approximately 1 hour.

Store in an airtight container.

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