On a Christmas baking kick and have leftover egg yolks– perhaps from making cranberry curd shortbread bars?
Might I suggest making peppermint meringues?
I’m not a huge candy cane fan, but I think they add just the right amount of peppermint flavour and look very pretty as well, sprinkled on meringues. These are quite small cookies, almost more candy than cookie, and fat-free, so it’s pretty easy to find room for some, or to convince your friends/coworkers/family that they should eat a couple.
(makes about 48 small cookies, recipe adapted slightly from Allrecipes)
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup white sugar or evaporated cane juice
1-2 peppermint candy canes, crushed as needed
Preheat oven to 225 °F. Line 2 cookie sheets with foil. In a large bowl, use an electric mixer to beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Spoon into a plastic sandwich bag and snip a corner off, or use a piping bag, and pipe into small mounds on the lined cookie sheets, about 1-inch apart. Sprinkle with crushed candy canes.
Bake for 1 1/2 hours in preheated oven, but do not allow too brown. Turn off oven but leave the meringues in the oven with the door ajar until completely cool. Loosen from foil with metal spatula.
The fresher the eggs, the better!
Meringues + humidity are not a good mix, but I have found putting them in an airtight cookie tin with several of those desiccant packages that come in vitamin bottles seems to do the trick, at least here. In somewhere like Costa Rica you might be out of luck. 😉
Another meringue recipe that looks good but I haven’t tried making yet, is these Meringue Mushrooms.
Do you like candy canes? Or what’s your favourite Christmas candy?