Friday, December 16, 2011
From My Kitchen: Peppermint Meringues
3 large egg whites, room temperature
1/8 teaspoon kosher 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 one addition. Beat until firm peaks form, about two minutes longer. Add powdered sugar and peppermint extract; beat to blend, about one minute.
Dot coloring over surface of meringue; do not stir (the coloring will form red and white swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Or, if you're like me, you'll spoon it into a plastic freezer bag, then cut off one corner. Twist top and pipe one-inch rounds onto prepared sheet, about one inch apart.
Bake meringues until dry, about two and a half hours. Let cool completely, about one hour (meringues will crisp as they cool).
Meringues will keep about two days. Store in an airtight container at room temperature between sheets of parchment paper or waxed paper.