Peppermint Meringues

Gather the ingredients - * Egg whites * Sugar * Cream of tartar * Peppermint extract * Red gel food coloring

Add the egg whites to the bowl of a stand mixer fitted with the paddle  attachment.  Beat on medium-low speed until the egg whites become frothy  - about 30 seconds.

– Add the cream of tartar and continue mixing on medium-low speed. – Slowly add the granulated sugar, about one tablespoon at a time. – Once  all of the sugar has been incorporated, turn the mixer to medium speed  and beat until the meringue can hold a stiff peak.

– Once the meringue holds stiff peaks, add the peppermint extract and mix just until combined. – Use  a small spoon or food brush to paint four vertical lines on the inside  of a disposable piping bag fitted with a round or star tip. – Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible. – Pipe 1" meringues on to the prepared baking sheet.

Bake the meringues for 60-65 minutes or until they are dry and crisp.   Open the oven door, turn off the oven, and allow the meringues to cool  to room temperature.

Transfer the cooled meringues to an airtight container and store at room temperature for up to five days.

Full recipe at