There is just a week until Christmas which means I won’t be able to post all my Christmas recipes I’ve already got. That’s all right, though. There’s still New Year and perhaps a few days in January. As far as you don’t post them in May, they’re still actual.
Wait a minute! If you post them in May that means you have started to prepare to upcoming Christmas, right? Thus, there’s no such a thing like an irrelevant Christmas recipe.
There’s another thing. I know a lot of couples which share their love for food in the kitchen together. I know a lot of food bloggers whose better halves participate and help them out. I know a couple of couples running their blogs together as a couple (Aren’t too many “couples” in one short sentence?).
Unfortunately, I am not that person. Nope, Andrey never rejects to help me out. However, I am that kind of person who prefers to be in the kitchen all by myself.
Indeed, it’s been much better the last years, and he is now allowed to be in the kitchen when I cook. 6 years or so I used to close the door and yell: Don’t go in the kitchen! But that was not because of myself being irritated by people around me while I am in the kitchen (To be fully honest, it may happen once in a while too). I guess it’s more about that desire to surprise people. You know that anticipated “wow” effect.
Besides, I could make quite a mess in the kitchen while cooking. So that was the reason not to shock Andrey with the war scene happening around me.
As I said, I’ve been enjoying being together in the kitchen more often than I used to do.
Plus, it could be very convenient to have another pair of hands to
clean up work together.
Most of the time, that happens around holidays and especially Christmas. That special Christmas spirit may affect me. It’s really cool to make some cookies together, decorate them together, and eat them
by yourself together. For instance, this weekend we’re going to make our first gingerbread house. Should we make two houses and then determine which one is the best?
Andrew didn’t help me out to make these Mint Meringue Kisses, though. Indeed, he had a significant task to opt for the recipes he would love to try. Those Cranberry Pistachio Biscotties were in that list too.
I am absolutely happy for his pick. Probably I would have never chosen those Mint Meringue Kisses. I mean, meringues? Doesn’t sound fascinating.
But these miniature fancy treats with a lovely peppermint aftertaste turned to be fabulous. Did I mention the chocolate which paired the meringue halves in sandwiches? Everything is better with chocolate, isn’t it? To make them a bit more glamorous, I sprinkled them with some edible glitter. I bet they will be perfectly paired with sparkling wine!
And yup, they might look simple, but they’re rather a festive Christmas treat!
I don’t know what about you folks, but I think Santa would be happy to get those. What kind of treats have you made so far? Are you managing to post them all before the end of this year? Do you share the kitchen with someone special?
With these Mint Meringue Kisses coupled with rich dark chocolate, your Christmas will be joyful.
- 4 egg whites
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1 1/3 cup sugar
- few drops of peppermint extract (or to taste)
- few drops (up to 6-8) green food coloring
- edible glitter, optional
- 70-80 gr. dark chocolate
- 1/4 teaspoon vegetable oil
- In a large bowl place the egg whites and let them stand at room temperature for 30 minutes. Preheat oven to 110 degrees C (225 degrees F). Line a large baking sheet with parchment.
- Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until soft peaks.
- Gradually add sugar (1 tablespoons at once) beating on high speed until the mixture is glossy and forms stiff peaks. Incorporate the mint extract and coloring to reach the desired intensity of color.
- Fill a pastry bag with the mixture. Using a star tip, pipe the meringues 1 inch apart onto the prepared sheet. Sprinkle with the glitter if desired.
- Bake about 60 minutes or until they appear dry and firm when touched. Turn off the oven. Let the meringues stand in the closed oven for about another 60 minutes or until cool and crisp.
- In a small saucepan heat and stir the chocolate and vegetable oil over low heat until the chocolate is melted and smooth. Spread about 1/2 teaspoon the melted chocolate on the bottom side of one meringue and attach it to the second half. Repeat with the remaining meringues.