Peppermint Meringues

What a wonderful gift these would make! They’d also be great for decorations or just to eat all by themselves. This recipe comes from the December 2012 issue of Woman’s Day magazine.

Peppermint Meringues

2 large egg whites
¼ cup granulated sugar
¼ teaspoon cream of tartar
1/8 teaspoon peppermint extract
Red gel or paste food coloring

Heat oven to 200 degrees. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook. Whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a ¾-inch star pastry tip.

Carefully spook the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about ¾ inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

Makes 9 dozen.