Peppermint Meringues

3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel

Position oven racks in the top and bottom thirds of the oven and preheat to 250° F.  Line 2 baking sheets with parchment paper.

**It is important to gather all ingredients for this recipe prior to starting.  Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**

Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.  Add cream of tartar and continue to beat until soft peaks form.  While beating, add the sugar 1/4 c. at a time.  If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar.  Continue to beat until stiff peaks form.  If using peppermint extract, add after sugar has been added in.

Fold the top of a pastry bag fitting with a round tip over and down a few inches.  Dip a paintbrush in the food coloring.  Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.  Repeat with 3-4 more evenly spaced strokes.  (This didn't really work for us as the food gel stuck to the container instead of the meringue.)

Fill the bag with meringue.  Try to spoon it directly into the center so you do not smudge the food coloring.  Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour.  (In our Mauritania oven, bake for only 45 minutes.)  Turn off the oven heat and prop the door open.  I use kitchen towels or hot pads to prop the door open just a little bit.  Leave the meringues in the oven until they are completely dry - about 1-2 hours.

Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.

Makes about 42 meringues

**  These can be made without the peppermint if you just want a pavlova.  Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like.  Make sure it has even thickness and then proceed with recipe.

Frosty Snowman Meringues

3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. almond extract
2/3 c. sugar
18 thin pretzel sticks (2 1/4 inch) broken in half
36 miniature semisweet chocolate chips
18 pieces candy corn, tips only
54 miniature candy-coated candies
3-4 rolls Betty Crocker Fruit Roll-Ups chewy fruit snack

Heat oven to 200 F.  Line 2 cookie sheets with cooking parchment paper.

In large bowl, beat egg whites, cream of tartar, and almond extract with electric mixer on medium speed until soft peaks form.  Gradually add sugar, 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.

Spoon meringue mixture into large decorating back fitted with 1/2 inch plain tip.  For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets.  Lift bag; squeeze and release bag to form middle layer of snowman.  Lift bag; squeeze and release bag to form top section of snowman.  Insert pretzel stick pieces into sides of snowman for arms.  Place chocolate chips on snowman for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.

Bake 2 hours or until set and dry but not brown.  Turn off oven; leave meringue in oven with door closed for 8 hours.  Decorate with fruit snack for caps.

Meringue Topping

8 egg whites
1 2/3 c. sugar
pinch of salt

In a large glass bowl combine egg whites, sugar, and salt.  Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch.  Continue beating and remove when egg whites exceed 160 F when tested with a candy thermometer, about 15 minutes.  If necessary, continue beating until stiff, shiny peaks form.

Caramel Cream Pumpkin Pie

1 Recipe Gesine's Piecrust (see here)
1 c. granulated sugar
1 tsp. lemon juice
2 c. half-and-half
8 egg yolks, (reserve whites for Meringue Topping)
1/3 c. packed brown sugar
1/4 c. cornstarch
1 tsp. vanilla bean paste or pure vanilla extract
4 tsp. unflavored gelatin
1 c. pumpkin puree or canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. each - ground nutmeg, cloves, and ginger
1/2 c. whipped cream
1 Recipe Meringue Topping (see here)

Prepare Gesine's Piecrust.  Divide pastry into 3 balls.  Combine 2 to form 1 large ball; wrap and refrigerate for 30 minutes.  Reserve remaining ball for another use.

For filling, in a large saucepan combine granulated sugar, 1/3 c. water, and lemon juice.  Stir over low heat until sugar dissolves.  Brush sides of pan with moist pastry brush to remove clinging sugar.  Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes.  Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly).  Return to low heat; stir until caramel dissolves into cream.  Keep warm.

In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla and 1/2 tsp. salt until well combined.  While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined.  Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes.  Transfer to a large bowl; cover surface of cream completely to avoid forming a skin.  Refrigerate for at least 2 hours.

Preheat oven to 375 F.  On a lightly floured surface use your hands to slightly flatten a large pastry ball.  Roll pastry from center to edges in a circle 13 inches in diameter.  Transfer to a 9-inch deep-dish pie plate.  Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate.  Prick bottom and sides of pastry with a fork.  Wrap and refrigerate 20 minutes.

Line dough with parchment paper; fill with dried beans or pie weights to top.  Bake for 15 minutes.  Remove parchment paper and weights; bake for another 15 minutes or until lightly golden.  Cool on a wire rack.  Once cool, spread half the caramel mixture in an even layer on prepared crust.

In a large microwave-safe bowl soften gelatin in 2/3 c. water; let stand several minutes.  head in microwave on 50% power for 1 1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds.  Stir in pumpkin puree, spices, 6 drops of orange food coloring (if desired), and remaining half of the caramel cream.

In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture.  Spread over caramel in prepared crust.  Refrigerate at least 4 hours.  Top with meringue Topping.

Makes 10 servings.