It’s December and that means time for Holiday treats! Here’s a quick minty treat to make! Or if you don’t like mint, try other extract flavours!
You will need!
- 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
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper
- Mixer or magic
- Pastry bag with ½” tip or zip lock bag
Preheat the oven to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With the mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot colouring over the surface of the meringue; do not stir (the colouring will form swirls when piped). Spoon the meringue into a pastry bag fitted with a 1/2″ tip. OR alternatively, spoon into a plastic freezer bag, then cut 1/2″ off 1 corner. Then pipe 1″ rounds onto the prepared sheet, spacing 1″ apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).