Peppermint Meringues

Preheat the oven to 200 F.

In a mixing bowl using an electric mixer on medium-high speed, whisk together the egg whites, cream of tartar, peppermint extract and salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat on high speed until the eggs are glossy and form stiff peaks.

Use a small artist’s paintbrush to paint a few stripes of red paste food coloring down the inside of a pastry bag that has been fitted with an open star tip. (I used a #1M star tip.)

Carefully spoon the egg whites into the pastry bag and pipe 1-1/2″ to 2″ stars on a parchment paper-lined baking sheet.

Bake the meringues for 1 1/2 hours or until the meringues appear dry and are firm when touched. When done transfer the baking sheets to a wire rack to cool.

To store cooled cookies, separate the meringues into layers between sheets of parchment paper and store covered for up to 3 days, or freeze for up to 3 months.

Original recipe from Better Homes and Gardens.