Peppermint Meringues

Light and airy peppermint meringues are the perfect addition to any holiday cookie tray! They’re surprisingly easy to make and always a hit.
Ingredients

• ▢3 large large egg whites
• ▢¾ cup sugar
• ▢1 drop peppermint concentrate , or ½ tsp pure peppermint extract
• ▢Red gel-paste food coloring

Instructions

Let cool completely on sheets on wire racks then place in a sealed container.

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment.

Whisk on medium-high speed until stiff peaks form.

Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Fill bag with 1 to 2 cups meringue.

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Shut the oven off and leave in the oven for 30 minutes.

Notes

Makes 90 – 100 small cookies.

Nutrition

Serving: 3 cookies, Calories: 21 kcal, Carbohydrates: 5 g, Protein: 0.5 g, Sodium: 6 mg, Sugar: 5 g

WW points – 2