Peppermint Meringues


3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring


Preheat oven to 200° F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute. Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2″ tip.  Twist top; pipe 1″ rounds onto prepared sheet, spacing 1″ apart. Bake meringues until dry, about 2 1/2 hours.  Do not open oven while baking.  This may cause the meringues to crack.  Let cool completely, about 1 hour.  The meringues will crisp as they cool. Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Yield: 60 meringues

Nutritional Information: 1 meringue contains 9 calories, 0 g fat, 2.1 g carbohydrate, 2.1 g total sugars, 0.2 g protein, 6.6 mg sodium

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