Peppermint Meringue Cookies, Apple Cider Caramels, and a Caramel Sauce

I've been in a rush yet again this holiday season, not much time for cookie baking although I did make a huge batch of must-have Russian teacakes to share.  I have discovered that making candy, especially homemade caramels, marshmallows, or orangettes eases some of the holiday rush.  All you need is a little patience and a candy thermometer on a nice cold afternoon (in front of the hot stove), and the effort is worth all the deliciousness and then some.  It's nice to make a big batch and share - they last for a month or more stored in the refrigerator. This caramel recipe is adapted from the awesome Smitten Kitchen cookbook, which I checked out from our local Seattle public library (Tip: Seattle has one of the best libraries systems in the US and I am discovering my love of cook books without having to break the bank.  Am I the last one in the city to know?)

Martha Stewart's Peppermint meringues I made on a whim - loved the video on her website and decided I had to make them asap.  The tip on creating the red (candy-cane looking) stripes is the best part, so if you have time, don't skip this part.  I am a little excited now, imagining making them all different colors for different seasons and holidays.  Apparently, I am in dire need to let some creativity out...

And lastly, just for fun, I added my go-to caramel sauce recipe from Joy of Baking, which also stores well in the fridge for a few weeks and makes an awesome impromptu dessert anytime when served with freshly cut crisp apples of the season.

Merry Christmas and joy to you and yours!

One year ago: Cream Puffs and a Croquembouche
Two years ago: Russian Teacakes
See also candies: homemade caramels, marshmallows, and orangettes.



Peppermint Meringues
Adapted from Martha Stewart

3 large egg whites, room temperature (3 ounces or 90 grams)
3/4 cup sugar
1/2 tsp kosher salt
1/4 tsp cream of tartar
1/4 tsp peppermint extract (alcohol based)
Red gel-paste food coloring
small paintbrush (or q-tip) and a plastic pastry bag

Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl, stainless steel or glass.  I used the stainless steel bowl from my Kitchenaid mixer to eliminate transferring bowls.  Set bowl over a pot of simmering water, and whisk until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.  Transfer to an electric mixer bowl and beat on medium-high speed until stiff, glossy peaks form for about 7 minutes. Beat in peppermint extract.

Prepare pastry bag with red stripes (optional): Using a small paintbrush (or in my case a clean Q-tip), paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805).   Insert bag into a tall glass to help it stand vertical, then carefully fill bag with meringue by spoonfuls, watching to prevent smearing of the red stripes.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Using pressure from the top of the pastry bag, pipe 1 3/4-inch circular shapes, about 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, swirl the tip off in a circular motion.  Bake meringues until crisp on the outside but still soft inside, about 1 hour 30 minutes,  rotating the baking sheet from front to back, about half way through, to ensure even baking.  The time will vary depending on the humidity of the air.  The meringues are done when they are pale in color and fairly crisp. The meringues will release easily from the parchment paper.  Let cool completely on a wire rack.  Can be stored in an airtight container up to 4 days.

Apple Cider Caramels
Adapted from Smitten Kitchen

I used Trader Joe's Apple cider, which is a pasteurized seasonal drink sold in stores this time of year.  The original recipe asks for fresh raw unpasteurized apple juice, which I did not have on hand, so I cannot compare the result in taste, but I must say these were delicious and do taste like you're eating apple pie in a caramel!

4 cups apple cider
1/2 tsp cinnamon
2 tsps kosher salt
8 tablespoons unsalted butter, cut into smaller pieces
1 cup (200 grams) organic cane sugar
1/2 cup (110 grams) dark brown sugar
1/3 cup heavy cream
Neutral oil for the knife
Candy thermometer

Line an 8-inch square metal baking pan with lightly oiled parchment paper.

Using a saucepan, boil the apple cider, stirring occasionally over high heat until reduced to a dark thick syrup consistency.  This will result in 1/2 cup in volume in about 40 minutes.   Turn off heat, using a heatproof spatula (silicone) or wooden spoon stir in butter, sugars, and heavy cream. Return to medium- high heat, and boil until the 252 degrees, about 5 minutes longer.  Turn off heat, add cinnamon and salt, give it a quick stir to distribute evenly and pour into baking pan.  Let sit for at least 2 hours.  Using an oiled knife, cut the caramel into 1-by-1/2 inch candies.  I wrapped each on in some colored seasonal parchment paper.  These will store up to 1 month in the refrigerator.


Caramel Sauce
Adapted from Joy of Baking

1/4 cup water
1 cup sugar
8 tbsps butter
1/2 cup heavy cream
1 tsp vanilla extract
1/8 tsp kosher salt

Combine in a small saucepan, water and sugar at medium high heat.  Stir until sugar is dissolved, then increase the heat to high, and boil for 2 minutes until the syrup begins to darken around the edges.  Swirl pan until the syrup turns into a dark amber color.  Remove from heat, stir in butter, cream, vanilla, salt.  Serve warm or at room temperature.  Stores in refrigerator up to 1 month.  Tip: If storing, it is easiest to keep in sealed glass container such as a mason jar so that sauce can be reheated easily via the microwave in 30 second increments before serving.