Peppermint Meringues
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Special equipment: A pastry bag fitted with a round tip A small paintbrush or cotton swab Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F
2
Line 2 baking sheets with parchment paper
3
Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy
4
Add the cream of tartar and continue to beat until soft peaks form
5
While beating, add the sugar 1 tablespoon at a time
6
Continue to beat until stiff peaks form
7
Beat in the peppermint
8
Fold the top of a pastry bag fitted with a round tip over and down a few inches
9
Dip a paintbrush in the food coloring
10
Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag
11
Repeat with 3 more evenly spaced strokes
12
Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable)
13
Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets
14
Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour
15
Open the oven for a few minutes, then turn it off and shut the door
16
Leave the meringues in the oven until they are completely dry inside, about 2 hours
17
The meringues can be stored in an airtight container at room temperature for up to 2 days