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Peppermint Meringues Recipe

   
 

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     Peppermint Meringues

Category   Desserts - Breads
Sub Category   None
Servings   makes 60 cookies
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
 
Instructions
Preheat oven to 200F. 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 peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with an 1/2 inch tip. Twist top; pipe 1 inch rounds onto prepared sheet, spacing 1 inch apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (merinques will crisp as they cool). DO AHEAD- Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.


Originally Submitted 1/2/2012





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