Peppermint Meringues

Peppermint is my favorite flavor of the Christmas Season.  When I found this recipe for Peppermint Meringues in Bon Appetit magazine, I got busy and started making them.  The basic ingredients for these cookies are egg whites, salt, sugars, peppermint extract, and red food coloring.

The meringue in spooned into a pastry bag and piped onto a baking sheet.  The meringues are baked for about 2 1/2 hours.  The meringues cool for about 1 hour and then are ready to enjoy.

These cookies are light and very delicious.  Perfect for any holiday gathering.


Peppermint Meringues
Bon Appétit Magazine

Ingredients:
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

Directions:

1. Preheat oven to 200 degrees 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.
2. 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.
3. Bake meringues until dry, about 2 1/2 hours.  Let cool completely, about 1 hour.

Store airtight at room temperature between sheets of parchment or waxed paper.

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