Meringue Swirl Cookies
This morning I just finished cleaning up after hosting my Fiancé’s (yes, we’re newly engaged!) family for Christmas- it was lovely. And the cleaning up doesn’t bother me at all (granted, I had help which was appreciated!). The sense of accomplishment and enjoyment from feeding others definitely outweigh the constraints of cleaning-up.
I suppose it is natural that I would want to feed people- I do think about food perhaps a little too often. It’s for the food blog! Or, at least that’s how I rationalize it. I believe everyone secretly loves to be brought into the fold of someone’s home, and there is luxury in eating at someone’s home and barely having to lift a finger. And I really enjoy treating those close to me with food and wine. But sometimes I feel like I’m a little old-fashioned about it.
Many young couples today would much prefer to do a potluck-style dinner or even serve prepared dishes. It is a different take on the meal- it is more about the convivial act of eating together, rather than the actual food itself. They do have their own charm, but personally I would rather take care of it all- and if the guests want to bring a bottle of wine they are more than welcome to do so.
What is your take on dinner parties: are you a do-it-all or a divvy-up-the-tasks host(ess)? Let’s discuss 🙂
One of my favourite things to serve during the festive season, no matter the dinner party set-up, are treat trays. After a rich meal with multiple courses, we rarely have room for dessert. But a little bit of sweetness can end a meal deliciously. These crunchy meringue swirl cookies are always a hit, both because they’re light and airy, but also colourful and pretty. They also make fantastic treats alongside a steaming hot cocoa- watch as they dissolve almost instantly in the chocolatey drink.
I flavoured these meringues with peppermint extract, but feel free to swap in your favourite flavouring instead. Orange, almond and even vanilla extract work beautifully!
Recipe from Chatelaine
- 4 egg whites
- ½ tsp cream of tartar
- 1 cup icing sugar
- 1 tsp corn starch
- ½ tsp peppermint extract
- red food dye
- Preheat oven to 200 F and line two baking sheets with parchment paper.
- Using a hand mixer, beat the egg whites and cream of tartar until soft peaks form (when you pull out the beaters, there should be a soft domes that form).
- Mix together the sugar and corn starch, then gradually add the mixture to the egg whites. Mix until stiff peaks form, then fold in the extract.
- Fit a pastry bag with a medium-size fluted nozzle. In the pastry bag, allow one drop of red food dye to run down the inside of the bag along the seam. Carefully spoon the egg white mixture into the bag. Squeeze out each meringue, about 2 inches across and ½ inch high.
- Bake for 2 hours or until dry on the top and bottom. Turn off the oven, but leave them in for another 30 minutes or so until completely dry.
- Allow to cool completely, then store in an airtight container for up to a week.