Peppermint Meringue Kisses

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 1 Food coloring gel, red
  • 1 tsp Peppermint extract
  • 1 1/2 cup Sugar

• Oils & Vinegars

  • 1 1/2 tsp White vinegar

Found on thekitchenmccabe.com

Description

Ingredients

• 6 Large Egg Whites, room temperature
• 1½ t. White Vinegar
• 1½ C. Sugar
• 1 t. Peppermint Extract
• Red food coloring gel

Directions

• Preheat the oven to 200 degrees.
• Line 2 baking sheets with parchment paper.
• Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high speed until stiff peaks form. Reduce the speed to medium and add the vinegar. Beat in the sugar, ½ C. at a time until blended. Beat an additional 2 minutes. Add mint extract and beat just until incorporated.
• fit a pastry bag with a large round tip and, using a small food-safe paint brush, brush 3 stripes of red gel food color up the sides of the inside of the pastry bag, starting at the base of the tip(see pictures).
• Fill the painted pastry bag ⅔ full of the whipped egg whites. Pipe small kisses about an inch apart on the prepared cookie sheets(see pictures). Repeat with remaining meringue, using a new bag with fresh food color when the first runs out.
• Bake meringue in the preheated oven for 2 hours. Turn off the heat and let the meringues cool inside the oven for 3 hours, or until completely cool.