Peppermint Meringues: The Great Cookie Swap of 2011

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

1. Preheat the oven to 200°.
2. Line a baking sheet with parchment paper. This is an important step. The first time I made tem I did not use this and they stuck to the pan, so be sure and use the parchment paper.
3. Using a stand mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute.
4. With mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition.
5. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
6. Squeeze droplets of coloring over surface of meringue; do not stir (the coloring will form swirls when piped).
7. Spoon meringue into a pastry bag fitted with a 1/2" tip, or just you a regular zip lock bag with 1/2 corner cut off.
8. Pipe 1" rounds onto prepared sheet, spacing 1" apart.
9. Bake meringues until dry, about 2 to 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
10. Store airtight at room temperature between sheets of parchment or waxed paper.