| Servings |
36 meringues
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Ingredients
- 3 egg whites
- Pinch salt
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1/4 tsp peppermint extract
- 1 tsp gel red food coloring
Ingredients
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Instructions
- Preheat oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer bowl using a whisk attachment, beat the egg whites and salt until foamy.
- Add cream of tartar and beat until it becomes soft peak form.
- With the mixer on, add sugar a tablespoon at a time. Beat until it becomes stiff peak. Add the peppermint and beat again. To test if it's ready, you can flip the bowl upside down. The egg whites should stay in the bowl.
- Brush 4 sides of tip-filled pastry bag with food coloring. Fill with the egg whites.
- Pipe the meringue 1 inch tall and 1 inch apart. Bake for 1 hour.
- Open the oven for a few minutes, turn off the oven and close the oven door. Leave the meringue in the oven for 2 hours. Store the meringue in an airtight container.
Recipe Notes
Adapted from : Food Network
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