I had the wonderful opportunity to host a guest here on my blog and I jumped at the idea! Sometimes we need a platform to air our creative talents and I am so excited to share it with a friend. This will be my first guest post and I am very pleased to introduce you to Niveditha Rao. She is a freelance journalist and enjoys reading, writing and you guessed it cooking! She loves to bake, has two adorable kitties and resides in Bangalore, India.
I use this as an opportunity to invite you to share your culinary talents with me! Once a month I would like to feature a guest post, and I would be thrilled to have your posts up to share with my readers!
Peppermint Meringues – Niveditha Rao
Ever felt the urge to have something sweet but not feel guilty later for having skipped on that diet? Here’s a quick fix solution for such moments. This light and fluffy dessert will have you reaching out for more, sans the guilt trip later on the weighing scale. What’s more, you hardly spend any time in the kitchen with these lil treats. So let’s get baking …
2 egg whites
A pinch of salt
2 to 3 drops of vinegar
1/2 cup of castor sugar
A few drops of peppermint essence
Chocolate sprinkles for decoration
In a glass bowl, beat the egg whites along with the vinegar and salt till soft peaks form. Gradually add in the sugar while beating. Increase the speed and beat till stiff peaks form. Once you have stiff peaks, add the peppermint extract and beat a little till it is mixed well into the meringue mixture.
Pre-heat your oven to 110 degrees Celsius (the lowest temp on your oven works best). Fill the contents into a piping bag and pipe onto your tray lined with parchment paper (I used foil since I didn’t have any, works the same, so use whatever you have in your kitchen). Make any pattern you desire. I prefer the little swirly mounds as you have a crunchy top and a chewy interior this way. If you are feeling lazy, ditch the pastry bag altogether and just drop spoonfuls of the meringue mixture on your tray.
Sprinkle the chocolate sprinkles on and bake for about 50 minutes to an hour (more or less depending on how strong your oven is.) Check if they are done by tapping on them. The meringues shouldn’t be soft to touch and you should hear a tap like you were knocking on a shell. Once they are done, leave them in the oven (turned off) for another 30 minutes. Peel them off the foil once they are cool and dig in.
Cream of tartar instead of vinegar and salt