Peppermint Meringues--Christmas Tea
Bite size, minty treats make a nice holiday gift to share with family or friends, or to simply enjoy yourself!
Equipment
- 1 pastry bag fitted with round tip
- 1 paintbrush, or long cotton swab
Ingredients
- 3 large egg whites
- 1 pinch salt
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1/4 tsp peppermint extract
- red gel food coloring
Instructions
- Place oven racks in the top and bottom thirds of the oven and preheat to 250 degrees. Line two baking sheets with parchment paper
- With an electric mixer on medium-high speed, beat egg whites and salt until foamy. Add cream of tartar and continue to beat until soft peaks form. Beat in sugar one tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold down the top of pastry bag fitted with tip. Dip paintbrush in food coloring and brush a stroke of color inside the bag from tip to top. Rotate bag and repeat with 3 more evenly spaced strokes.
- Carefully spoon meringue into the center of the bag so as not to smudge the food coloring too much. Pipe 1-inch diameter rounds spaced one inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about one hour. Open the oven for a couple minutes and then shut it off and close the door. Leave the meringues in the oven until completely dry inside, about 2 hours.
- Store in an airtight container at room temperature for up to 2 days.
Notes
- Adapted from Food Network