happy merry

Just a little note to wish you a great holiday! I'm heading off to a work party tonight, then driving home to New York tomorrow morning for the beginning of an amazing 12-day winter break. Sooo excited. See you in a bit!

striped mint meringues

Remember a couple months ago when I was dreading winter? Well, I know it's barely even here yet, but so far I'm faring well. Of course it helps that I just bought winter tires, and no longer need to worry (as much) about imminent car crashes in blizzards. But I always forget that I like so many things about this time of year, until it gets here. Here's my rundown of favorite things so far this holiday season, in no particular order:

1. Holiday parties. Especially company parties with open bars...

2. Making potato pancakes for Hanukkah. I sort of celebrate both Christmas and Hanukkah.

3. Wrapping gifts! In swirly red and white paper, no less.

4. Holiday bazaars.

5. Arm warmers. Sassy, yet warm.

There. Five things I thought you should know. But there's one more, and I bet you can guess.

6. Baking holiday cookies.

Seriously, who doesn't like that? I've only made one batch so far: These striped mint meringues. Sugar, egg whites and mint. That's all that's in them, but they taste much fancier, and look very sophisticated. (Or they would, had this not been my first time piping. Ever.) These take a little while to make and bake, but hey, it's snowyish outside so it doesn't matter if you spend the afternoon in the kitchen. That's what I think, anyway.

Striped Mint Meringues

From 17 and Baking (check out Elissa's pretty photos!)

3 large egg whites

3/4 cup sugar

1/2 teaspoon mint extract (mine was a blend of peppermint and spearmint)

red gel food coloring

Preheat oven to 175 degrees.

Set up a shallow pan of simmering water. Whisk together the egg whites and sugar with an electric mixer in a heatproof bowl over the pan. Beat until the sugar is fully dissolved, about 4 minutes.

Transfer the bowl to the counter and continue beating, now on high speed, until stiff peaks form. Add the mint extract and whisk til combined.

Paint three or four stripes of food coloring all around the inside of a pastry bag. Spoon a couple of cups of meringue into the bag, then pipe small stars onto sheets. It's best to use a large-tipped piping tool for this. (The one I used proved too small to get a consistent shape.) Continue until all the meringue has been piped, cleaning and repainting the bag each time you refill.

Bake until crisp and dry, about 1 hour and 45 minutes. Cool completely before serving.