This is the final of my [insert excuse for being late] holiday posts for the year. These could be eaten all year round, though, if you’re obsessed with peppermint like I am.
Yum, right? I went to my friend Nicole’s house to make these.
You might remember that Nicole and I made meringues together last time. This is similar, except it was Christmastime and Nicole is pregnant, so keep reading.
The crushed candy canes are for the top.
Thank goodness Nicole and her motherly instincts were there. What I thought were stiff peaks were not, and she saved the day.
Hmm…I’m not sure what you mean by “food safe,” so I went with “not RoseArt.”
Nicole! Don’t stress yourself out! The baby is going to get worked up!
Whoops, it got a little too full.
These didn’t really look mini, but they smelled good!
I promise I used food coloring and not that unfortuately-placed red nail polish. Look at the top of that bag. Uhhh…
Don’t judge. It looked and smelled like toothpaste.
Step 10: Bake until meringue cups are crisp and lift off parchment easily.
While you wait…
Step 13: After 1 hour and 30 minutes, take meringues out.
They weren’t done.
They still weren’t done! WHAT THE HELL?
Poor Nicole. That fetus is draining her energy!
They turned out to be pretty good. They tasted great and the texture was pretty good too. They weren’t as firm as the Mocha Chip Meringues we made before, but that’s okay (I thought).
I got: 27 (they were a little big)
Start time: 1:15
End time: 4:45 (3 hours, 30 minutes)
Martha’s estimated time: 2 hours
What did I learn?
- Don’t overfill your pastry bag.
What do I need to learn?
- When is your pastry bag “full”?
- Why did they take almost twice as long than directed?
So here we are, smiling through our frustration. They did turn out looking pretty.
BUT WAIT! The next day, this happened!
Um, gross! They started melting and sweating! I couldn’t even share these. What. A. Disaster.
Help! What happened?