We had snow this morning. I can’t tell you how heartened I was to see it. I love snow and I love West Sussex in the snow. I love England in the snow. I love snow. The End.

But did I also tell you how much I love snow BEFORE Christmas? It’s only the last few years that I’ve noticed us having snow before the big day. I always thought it hit us in late January. It’s beautiful.

So apart from snow arriving I have also been invited out to meet with friends quite a few times over the last couple of weeks. I think everybody likes to get together before the year ends and it’s great to have a treat or something I can make the day before and not have to worry about to take a long with me. My Peppermint Meringue Kisses are a delight to make as they are easy and I only have to pop them in to clear bags, tied up with something pretty, and they are ready to go.

 

Makes about 30/40

You will need -

3 large egg whites
45g caster sugar
pinch of salt
65g icing sugar
quarter of a teaspoon of peppermint extract
10 drops of green food colouring

Line two large baking trays with parchment paper. You can now get great silicon coated paper form major supermarkets.
Preheat the oven to 80c or to the very lowest temperature if it doesn’t go that low.

Tip – you don’t bake meringue, ever, you dry it.

Beat the egg whites and the salt for about 2 minutes on a medium speed using the paddle beater on your mixer or a hand held whisk. By this time they will be foamy. Keep the mixer running at a medium speed and add one third of the caster sugar, beat for 2 minutes, add the second third of sugar, beat for two minutes and then add the last of the sugar. After a further 2 minutes add the icing sugar and the peppermint extract and continue to beat on a high speed until stiff peaks are formed. Add the food colouring drops in to the bowl of the mixer but do not stir in. Add the mixture to a large piping bag with a 1.5cm plain nozzle and pipe the kisses on to the lined baking trays by standing directly over the piping bag and gently pushing the bag downwards in to the tray before whipping up and out at the end. In hindsight I should have whipped my meringue for longer as they fell a little flat so learn from my mistake.

Place in the oven for between 2-3 hours and leave on the side to dry for a further hour after that.

They will keep for two days if kept airtight but remember that they are delicate and will have to be stored gently.

I’m off to London tonight for a party. It’s one of those “woah, I got an invite, aaaggghhhhhh” types. But I’m REALLY looking forward to it. I’m driving in so I manage to arrive looking less like a banshee than usual and I’ll facebook from it if I’m allowed.

I love you and thank you for reading today.

Cherry x

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