December 10, 2010

Peppermint Meringues

This is a variation of Nana's Forgotten Cookies, so revert to that post for the full recipe. This version was kind of a mess, but the meringues ended up yummy and festive so I am sharing. Instead of the teaspoon of vanilla, use a teaspoon of peppermint extract and hold the mini chocolate chips. Line up some regular sized semi-sweet chocolate chips on a wax paper lined baking sheet and put a bit of the peppermint batter over each chip. Swirl in some red food coloring with a toothpick if that strikes your fancy. Cook in the oven as usual, for 30 seconds in 350 degrees and then overnight in the turned-off oven.

Now, the trouble is, peppermint oil (which I think is in just about every version of peppermint extract) makes the meringue batter thin out, so it's quite a disaster trying to get it to behave and not drip all over the place. Apparently, though, it is possible, and I'm excited to serve them at our Christmukkah party this weekend!
:) The Celiac Seal

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