peppermint bark meringues

Gosh it's been a while, I can barely remember how to write a blog post, but here I am... My friends over at Williams-Sonoma asked me to create a recipe using their famous peppermint bark, and while it isn't Christmas themed I'm not saying it wouldn't be perfect for the big day here in Australia, when it's likely to be hot, and summer strawberries will be abundant. Mint and strawberries are a wonderfully fresh combination, and adding chocolate is just a bonus, warm from the oven they taste just like a mint slice.

peppermint bark meringues 

100g egg whites, from approximately 3 large eggs

165g caster sugar

pinch cream of tartar

100g peppermint bark, finely chopped

fresh strawberries and whipped cream to serve

• pre-heat oven to 100ºC, line a baking sheet with baking paper

• put the egg whites and sugar into the bowl of a stand mixer, lightly whisk together to break up the egg whites

• place the bowl over a pan of simmering water, make sure the bowl does not touch the water, whisk the egg whites until the sugar has dissolved, they have increased in volume and feel hot

• put the bowl on the stand mixer, add the cream of tartar and whisk until the egg whites are marshmallowy and cool

• fold the chopped peppermint bark through the meringue, keep a tablespoon or so aside for sprinkling, then use an ice cream scoop to drop small mounds of meringue onto the lined tray

• using the back of a teaspoon, gently press the centres of the meringues to create little indents

• sprinkle the remaining peppermint bark over the meringues and bake for approximately an hour and 15 minutes, until the meringues feel crisp and dry

• leave to cool then enjoy as they come or serve with strawberries and whipped cream

• store in an airtight container, the meringues will keep for 2 weeks