Ingredients
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3 large egg whites
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3/4 cup (170 grams) caster (extra fine)sugar
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1/4 teaspoon cream of tartar
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1/8 teaspoon peppermint extract
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pinch of salt
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decoration
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2 crushed candy canes or, 5 peppermint candies
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red food coloring gel
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equipment
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pastry bag
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paint brush or cotton bud for painting gel on sides of bag
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for gifts
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mason or large jam jars (4 small or two large)
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red or festive ribbon
Directions
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1
Done
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Preheat oven to 250F (121C). |
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2
Done
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Line two large baking pans with parchment paper. Set aside. |
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3
Done
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Place the egg whites in the bowl of an electric mixer with whisk attachment. Whisk for 3 minutes on medium setting until white and frothy. |
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4
Done
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Slowly begin to add the caster (extra fine)sugar, then add the cream of tartar, salt and peppermint extract. |
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5
Done
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Beat on the highest setting for 5-6 minutes until looks very white, like a whipped marshmallow, and forms stiff peaks. |
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6
Done
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Place a round or star tip into a pastry bag. Using a tiny bit of red gel, lightly brush two sides of the pastry bag. |
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7
Done
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Fill pastry bag with meringue and pipe out into 2 inch (5cm) little drops onto the prepared baking sheets. You can leave about one pinky finger between each meringue. |
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8
Done
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Take the crushed peppermint candies and sprinkle a little onto each meringue. |
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9
Done
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Bake for one hour until the meringues are no longer glossy and feel light and dry when picked up. Open the oven door for a few minutes, leaving meringues on oven racks. |
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10
Done
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Close oven door and leave to completely dry, up to two hours. |
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11
Done
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for giftsCarefully place fully cooled meringues into a glass jar. Seal and tie with ribbon |
