Dinner Mint Meringue Bites

Welcome to 2014!

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Can you feel it? It’s got the right vibe, am I right? It just feels like 2014 is shaping up to be a cracker year. Now, I’m not one for superstitious exploits. I don’t mind if a black cat crosses my path, hell I like cats – it’s not their fault that they’re black! However, now that 2013 is done I can confidently say it was a stinker. Also, fairly confident that the fact it was a stinker had absolutely nothing to do with the big fat thirteen. But either way lets kick 2013 on its way out. I bid you adieu 2013!

And stay out!

Ahhhh, now that job is done, lets press forward shall we?

Dinner Mint Meringue Bites

Blissful puffs of mint scented meringues. I should have known they wouldn’t last long with six people in the house. Lesson One for 2014: Don’t think treats will stick around to be photographed for the blog! The jar was full a few hours before!

Dinner Mint Meringue Bites

Print Prep time 10 mins Cook time 45 mins Total time 55 mins Dinner Mint Meringue Bites are little clouds of minty zing after what feels like weeks of eating, drinking and being merry. Perfect after dinner or with a coffee. Author: Emmy Recipe type: Sweets Cuisine: French Share with: Many ingredients

3 eggs separated {you’ll only need the whites}
¾ cup caster sugar
mint oil
vanilla bean paste
pistachio macaroon powder {or colour of your choosing}

method

Preheat oven to 150 degrees C. Line two large baking trays with kitchen paper.
Gently separate the egg yolks from the whites, making certain not to let any stray yolk wander into the whites.
Place the egg whites into a stand mixer and beat until stiff peaks form.
Gradually add the caster sugar, one tablespoon at a time until combined and sugar dissolved.
Add ½ teaspoon vanilla.
Now here is the important bit. Mint oil. I think I have mentioned this before, mint oil is amazing but POTENT. I’m not kidding here. This recipe only needs two small drops of oil. I recommend tipping the two drops into a teaspoon first. Otherwise you risk the one slip and a face-slapping amount of mint will tumble in.
Finally add your colour and mix gently to combined.
Next, either add the mix to a piping bag with a large fluted tip and pipe in rows onto the trays. Otherwise, for the impatient {this includes me generally}, spoon generous dessertspoon sized dollops onto the trays.
Bake in a slow oven for approximately 45 minutes – but check at 30, as depending on the size of your meringues they may be done.
Leave the meringues in the oven with the door slightly ajar until they cool completely.

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Now that Christmas is over, I am looking forwards to a few quiet days at home, where I pretend I don’t have a real live job to go back to on Monday. My only New Years resolution is to do more of what I love. One is enough.