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Peppermint Meringues

3 large egg whites

Pinch fine salt

1/4 teaspoon cream of tartar

3/4 cup superfine sugar or granulated sugar

1/4 to 1/2 teaspoon peppermint extract

Red and green food coloring (gel is best)

  1. Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  2. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form and the mixture is glossy. You should be able to turn the bowl upside down without the eggs budging even a bit. Beat in the peppermint.
  3. Fold the top of a pastry bag fitted 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 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable and that’s okay). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
  4. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 more hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

GF V DF

Yield: 42 servings