Categories: cookies

Ingredients

• 3 large egg
• Pinch of salt
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 1/4 tsp. peppermint extract
• 1/4 tsp. vanilla extract
• Green or red gel food coloring

Directions

1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 225 degrees. line 2 large cookie sheets with parchment paper.

2. In medium bowl, with mixer on medium speed, beat egg whites and salt until foamy. Add cream of tartar; beat on medium-high speed until soft peaks form. Add sugar 1 tablespoon at a time. Beat until meringue stands in stiff glossy peaks. Beat in extracts.

3. using small brush, lightly paint 3 to 4 stripes of food coloring inside large piping bag. Pipe meringue into 1 1/2 inch rounds onto cookie sheets, spaced 1 inch apart. Bake 1 hour.

4. Turn oven off. leave meringues in oven I hour with oven door closed. Remove from oven; cool completely. meringues can be stored in airtight containers at room temperature for up to 2 weeks.

5. Variation: Tutti Frutti Chewy meringues-

6. pulse 3/4 cup dried pineapple, cup up, 1/3 cup dried cranberries; 1/3 cup dried apricots, sliced and 2 tsp. cornstarch in a food processor until finely chopped. proceed with steps 1 and 2, omitting peppermint.

7. Gently fold chopped fruit into meringue.

8. using large resealable plastic bag with corner snipped off, pipe into 1 inch rounds onto cookie sheets. Bake 1 hour; remove from oven. Cool on sheets on wire racks.

9. To serve, sandwich rounds with 1/2 cup lemon curd tinted with 2 drops green food coloring.

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