Minty Meringue Cookies

Beat egg whites on high until foamy (about 30 seconds). Add vinegar and cornstarch and beat until soft peaks form (about 1 minute). Slowly add in the sugar, in a steady stream. Add peppermint extract. Beat for about 4 minutes until stiff peaks form.

In a pastry bag with a star tip, draw lines inside the bag with red gel food coloring. Fill the bag with half of the meringue mixture. Pipe cookies onto a parchment-lined baking sheet. Repeat with the other half of meringue using green gel food coloring.

Place the baking sheet in a 200ºF oven for about 80 minutes. Then turn oven off and leave the sheet in there overnight.

The next morning, remove the baking sheet from the oven. Store cookies in an airtight container, up to a week.

Note: If you can’t find caster sugar, I stick my granulated sugar in a food processor (or blender) for a minute just to grind it a little finer!