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
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Arrange oven racks in top and bottom thirds of oven. Preheat oven to 225 degrees. line 2 large cookie sheets with parchment paper.
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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.
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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.
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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.
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Variation: Tutti Frutti Chewy meringues-
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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.
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Gently fold chopped fruit into meringue.
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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.
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To serve, sandwich rounds with 1/2 cup lemon curd tinted with 2 drops green food coloring.