I don’t know about you, but one of my favorite parts of the holiday season is the fact that it’s baking season! There’s so many delicious recipes out there and I love to try a couple new things each year.
When you’re baking, what’s an ingredient you always need? Eggs, of course! Did you know that Ohio is the 2nd largest egg producing state? Ohio produces more than 8.7 billion eggs a year! Think about all the delicious goodies made with those! Because of all the holiday baking, more eggs are consumed during the winter holiday season than any other time of year. You can visit OhioEggs.com to meet Ohio egg farmers and learn more about egg farming.
Ohio egg farmers have some great holiday baking tips to share with us:
- Don’t skip the eggs: Eggs are one of the most important, indispensable ingredients in baking! Eggs add moisture, color, flavor, and nutritional value to all of your holiday recipes.
- Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute a different size.
- If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and mix evenly.
- Many holiday recipes call for only whites or yolks, which require eggs to be separated. Use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination.
Let’s use those delicious eggs from Ohio farmers in a great holiday recipe now! These Peppermint Meringue Kisses are perfect for your holiday parties!
- 4 Egg Whites, Room Temperature
- ½ Teaspoon Cream of Tartar
- 1¾ Cups Powdered Sugar, Sifted
- 1 Cup Crushed Peppermint Candies OR Candy Canes
- Heat oven to 225°F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until whites are glossy and stand in stiff peaks.
- Fold in ground almonds. Spoon into pastry bag fitted with large fluted or plain tip. Pipe meringue onto baking sheets lined with parchment paper or aluminum foil. Sprinkle with sliced almonds.
- Bake in 225°F oven until firm, about 1 hour. Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least 1 hour.
Today’s post is brought to you by OhioEggs.com and the Ohio Poultry Association. All opinions, as always, are 100% my own!