These little cookies are more like a little bite of confectionery. Very airy and sweet with just a hint of mint to carry over the candy-cane theme. Some bittersweet ganache to sandwich them together and you have an adorable, albeit slightly fragile, Christmas cookie!
Meringue is one of those things that is simple and yet complicated at the same time. You need to understand some baking science to be successful, but really it's nothing difficult. I found a great webpage that explained things really well. The only thing I altered was to whisk the first two stages by hand. My mixer wasn't really getting all the whites off the bottom of the bowl, so starting off with a hand whisk gave me the volume I needed to continue on with the remaining steps.
The ratio for meringue is:
2 lg egg whites ( be very sure that no yolk remaining in the whites, the fat will prevent the whites from peaking correctly)
1/2 cup granulated sugar
1/8 teaspoon cream of tartar (egg whites benefit from a small bit of acid to help them whip right)
That's it. Pretty simple huh? How many cookies you produce will depend on the shape and size. This little kiss-size yielded about 2 dozen sandwiched cookies.
Separate the whites from the yolks. Save the yolks in the fridge for another recipe. Let whites rest on counter until room temperature. Place in a very clean, dry bowl of a mixer. Beat at a low speed until whites look frothy & cloudy.
Increase mixing speed to medium and add the cream of tartar.
Mix until whites reach soft peak stage.