0:00
- Well, hello, y'all.
0:02
The countdown of the 12 days of Christmas cookies
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is getting very, very close to the end.
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And I hope that y'all like what we're making today.
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If you've never made meringues,
0:18
please try, because they're just so good.
0:21
And, you know, if you're talking calories
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versus like a chocolate chip cookie,
0:28
there's so much less calories in meringues
0:31
because it's egg whites.
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When you're doing anything with meringue,
0:36
you've got to make sure there's no humidity in the air,
0:39
in other words, if it's raining, don't even fool with it,
0:44
because there's a good chance it won't make.
0:47
So I've got my full egg whites,
0:49
and they have been sitting at room temperature,
0:52
which is real important,
0:56
and I've got my half a cup of sugar,
1:01
and I'm gonna use like about a fourth of a teaspoon
1:11
Have you been to work, Michael?
1:14
- How many jobs did you do?
1:15
- [Michael] One, one big one.
1:21
The wind's been so bad, I was afraid that...
1:25
All right, let me make sure I'm doing all this right.
1:30
So I'm just gonna whisk this,
1:33
and I've got some hot water over here ready to boil.
1:41
It's kinda like making divinity.
1:43
We are gonna put this over the boil...
1:45
Well, not boiling water, we just want it simmering.
1:48
I'm gonna set my little timer to three minutes,
1:54
and I'm gonna whisk this until it becomes very warm,
1:59
and I'm gonna put it over my simmering hot water.
2:03
And I'm so glad my husband came in so he can help me beat.
2:09
My sorry cousin's down there, but he's working on squash.
2:12
(Paula and cousin chuckling)
2:15
He's having tooth problems,
2:17
he has to have something soft. (chuckles)
2:24
Okay, Michael, you about ready?
2:26
- [Michael] Well, I don't know what I'm doing.
2:28
- It's gonna be a long three mix.
2:29
You see what I'm doing?
2:32
This is what I want you to do
2:36
until it's very warm.
2:39
I just wanna make sure that water doesn't boil,
2:42
it is just simmering.
2:47
What was in that one there?
2:50
And I got the timer set.
2:55
- And you say I'm good for nothing.
2:57
- Did I ever say that?
3:00
- When did you hear me say it?
3:03
I thought I was whispering it. (chuckles)
3:06
- Oh, I... (chuckles)
3:09
Don is cooking him some squash down there,
3:10
and that onion that he's cutting
3:12
smells wonderful, doesn't it?
3:18
Look there, our timer went off.
3:22
Ooh, and this is very warm.
3:26
Our timer went off just in time.
3:30
So now I'm gonna start beating this on low,
3:40
and then I'm gonna work up to a real high speed,
3:43
and it's probably gonna take four to five minutes.
3:50
I might not have told y'all
3:52
what kind of meringues we were making.
3:55
This is my recipe for peppermint meringues,
3:59
but I'm making us coffee meringues.
4:03
And I am using a cafe emulsion for pastries.
4:11
So I'm gonna measure out a teaspoon,
4:22
and, hopefully, that will give it the flavor
4:30
All right, now I'm gonna stick my finger in it
4:31
and see if it's strong enough.
4:38
So, I'm gonna add another teaspoon.
4:49
I've never used this before,
4:51
so I'm having to experiment as I go.
5:15
That's got a faint taste.
5:17
I'm gonna try one more teaspoonful,
5:22
and then I'm quitting
5:23
regardless of what it tastes like, (chuckles)
5:27
'cause I don't wanna overdo it.
5:52
Our meringue is beautiful.
5:57
Now I am gonna transfer it to my piping bag,
6:03
and I'm gonna pipe out our little sweet meringues
6:06
onto a paper-lined cookie sheet.
6:19
Oh my gosh, this is just beautiful.
6:33
Pastry chefs make this look so easy,
6:35
but it's not. (chuckles)
6:41
All right, so here we go.
6:58
Oops, excuse me. (laughs)
7:04
Am I the only one that thinks that's funny?
7:14
Now we're gonna slow bake these in a 200-degree oven,
7:22
for about 75 minutes.
7:25
So, y'all, because I have a commercial oven
7:28
that I'm cooking in, and you can hear that oven,
7:31
it's powered by wind, hot heat,
7:34
so if you're using a parchment paper,
7:38
the wind will cause it to fly over
7:41
and get on whatever you're baking,
7:44
and I don't want that to happen.
7:45
So I've put pie pa...
7:50
- [Camera Operator] Weights.
7:51
- Weights, (laughs) that was hard to say.
7:54
Pie weights in my little biscuit cutters.
8:00
"Well, why don't we use a knife to hold down that paper?"
8:04
And I think that was very, very smart, Eddie, very smart.
8:09
So we are not gonna let our meringues get messed up
8:14
because they're way too pretty.
8:18
And I'm gonna go ahead and set it for an hour,
8:21
but if I remember correctly, it takes about 75 minutes.
8:26
Here they are, y'all,
8:28
these beautiful meringues that melt in your mouth.
8:35
Now the last thing we're gonna do
8:37
is just sprinkle 'em with a little espresso powder,
8:41
and doesn't take a whole bunch.
8:49
And, you know, they're hard, you can hear them,
8:56
so it's not gonna stick real, real good,
9:02
'cause like I said, the shells are hard,
9:06
and we are just using espresso powder,
9:13
and it really intensifies the coffee flavor of this.
9:27
that you can make these any flavor you want to;
9:32
you can make 'em orange, you could make 'em lemon,
9:34
you could make 'em peppermint,
9:36
you could make just them almond flavored,
9:42
Gosh, any kind of flavoring you have.
9:45
But this coffee flavor is so, so good,
9:53
and it just literally melts in your mouth,
9:57
you put it in your mouth and it dissolves.
10:00
(meringue crunching)
10:10
Look, it's gone. (chuckles)
10:18
I hope that y'all...
10:19
I'm gonna put a little bit in there,
10:23
'cause the coffee flavor is so, so good.
10:26
So Merry Christmas, I think this is number eight?
10:30
- [Camera Operator] 10.
10:33
so that means we got two more to go, y'all.
10:37
Merry Christmas and happy baking. (chuckles)
10:41
(meringue crunching)
10:44
Hey, y'all, it's Paula Deen.
10:46
Now, if you enjoyed this video, be sure to like it
10:50
and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
10:57
Love and Best Dishes Y'all.
