Peppermint Meringues

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 1 Gel food coloring, Red
  • 3/4 cup Granulated sugar
  • 1 pinch Kosher salt
  • 1/8 tsp Peppermint extract

• Other

  • Pastry bag and small art paintbrush

Found on acouplecooks.com

Ingredients

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 pinch kosher salt
• ⅛ teaspoon peppermint extract
• Red gel food coloring
• Pastry bag and small art paintbrush

Directions

• Preheat oven to 250°F.
• Fill a saucepan with water and heat to a low simmer, but not boiling. In the bowl of a stand mixer, combine egg whites, sugar, cream of tartar, and salt. Lower the bowl into the simmering water and stir until the sugar is dissolved and the mixture is fluffy, about 3 minutes.
• Place the bowl under the mixer, then whisk on high for 8 to 10 minutes until stiff peaks form. Once there are stiff peaks, turn off the mixer and add peppermint extract. Whisk on low for about 30 seconds to fully incorporate.
• Meanwhile, fit a large circle tip on a plastic pastry bag and neatly fold down the top 6 inches of the bag to form a sturdy cone. For stability, place the bag tip-down in a pitcher. Squeeze some red gel food coloring on a plate and carefully paint a ½ inch wide stripe from the tip to where the bag is folded. Repeat with 3 more lines, evenly spaced. Be careful not to smudge the lines.
• After the stripes are painted, carefully add spoonfuls of meringue into the center of the pastry bag. Pipe small swirly cones, about 1½ inches wide onto two parchment lined baking sheets. Each one will be a little unique, so enjoy the process!
• Bake for 1 hour, then turn off the oven, let out a bit of the warm air, then leave in the oven for another 90 minutes for the insides to dry. Store in a covered container for several days.