The leftover liquid of a can of chickpeas, aka aquafaba, is the core element for some spectacular vegan peppermint meringue kisses. Yes, it’s quite extraordinary. By and large, the visible transformation is magical as well as educational, especially for young children. If you are searching for a science project and a hands-on baking experiment, consider these vegan meringues. With some decorative ribbons and sprinkles, the end product adds beauty to the holiday table.
Besides a can of chickpeas, the other key ingredients are sugar, cream of tartar and salt. In a nutshell, whisk all the ingredients in a stand mixer at medium-high speed for about 15 minutes. Initially, the chickpea liquid, which smells and tastes like briny water, does not look at all appealing. However, when sugar is added and air is incorporated, the mixture turns into a white, glossy and fluffy cloud of sugar. Then the waiting game begins: three hours of baking at 250°F and another hour of resting and drying with the oven turned off. Considering the active time is short, you just have to sit tight for a while longer.
Traditionally, egg whites are used to make meringue. That’s a second option, if you so choose, besides the vegan version. Pipe the meringues in the shape of kisses using a large star tip. They are by far the cutest thing; kisses are not optional.
Peppermint Meringue Kisses | 12 Days of Holiday Baking
Made with egg white (or chickpea liquid) and peppermint candies, these intensely flavored meringues have a delicate, crispy exterior with a soft, chewy, marshmallow-like interior.
Ingredients
- 1 cup confectioners' sugar
- 2 large egg whites, at room temperature
- 1/8 teaspoon peppermint oil extract
- 1/3 cup hard peppermint candies or candy canes, finely chopped
Instructions
Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper; do not use a silicone liner.
Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
BEAT EGG WHITES: Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks.
ADD SUGAR: With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove from the mixer. Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape.
PIPE THE KISSES: Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart.
Sprinkle the finely chopped candies evenly over the meringue kisses.
BAKE: Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.
Notes
https://www.washingtonpost.com/recipes/peppermint-meringue-kisses/11813/
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