Skinny Peppermint Meringues
- 3 fresh egg whites
- 1/8 tsp salt
- 3/4c sugar
- 1/4 tsp peppermint extract
- Red food coloring
- Dash of Cream of Tartar (optional)
- Electric hand mixer
- Large mixing bowl
- Parchment paper
- Pastry bag (or gallon size storage bag with one corner cut off)
- ½ inch piping tip (found online or at local craft stores)
Preheat oven to 200°. Line 2 baking sheets with parchment paper.
Prepare your piping or gallon bag by cutting of the bottom corner and placing the tip inside.
Using an electric hand mixer, beat egg whites and salt (and optional Cream of Tartar) for 1 minute (should start to become foamy).
With the mixer running, add in peppermint extract then gradually add sugar in 3 separate turns, beating mixture for 2 minutes between each addition.
When batter is ready, it will form firm peaks (when removing mixer from bowl, the egg whites will stand straight up into peaks and stay fairly upright).
Dot red food coloring over the surface of meringue batter, do not stir.
Spoon meringue into your prepared piping bag and pipe 90 meringues onto your sheets, leaving about ½ inch between each. (About a tablespoon each)
Bake for 2 hours. Turn oven off and leave meringues in cooling oven for an additional hour. Remove from oven and let cool completely.
Can be made 2-3 days in advance (store in airtight container at room temperature).
Makes 30 servings
Serving Size: 3 small meringues