Peppermint Meringue Cookies

🧂 Ingredients

• 4 large egg whites

  at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup granulated sugar

  or superfine sugar
• 1/2 teaspoon peppermint extract
• red gel food coloring

Instructions

• 1 Preheat the oven to 225℉ and line a baking sheet with parchment paper.
• 2 Using an electric beater with the whisk attachment beat the egg whites on medium
  speed until foamy. Add the cream of tartar and salt and continue to beat until
  soft peaks form when you lift out the whisk. This will take about 2-3 minutes.
• 3 Begin to gradually add the sugar, one spoonful at a time, letting it completely
  dissolve each time before adding more. Continue beating until glossy stiff peaks
  form (when it holds its shape after lifting the whisk). Slowly add the
  peppermint extract at low speed.
• 4 Use a tube of food gel and squeeze lines of red inside a large piping bag fitted
  with a star tip. I like to use an odd number of lines; for these cookies, I used
  5 lines of red. You can also use a small brush to paint the lines. Then, fill
  the bag with meringue and pipe small dollops on the prepared baking sheet like
  little kisses.
• 5 Bake on the lowest shelf of the oven for about 1 hour or until the meringues
  easily peel from the paper, are no longer glossy, and feel dry to the touch.
  Cool in the oven for another hour. Serve immediately or store at room
  temperature.

Nutrition Info