These peppermint meringues are fat-free and gluten-free, with a delicate minty taste. This dessert can be an alternative to all those butter-filled holiday cookies. In addition to this, they are also easy to make and have a nice appearance. Here is how what you need for them:
- ¼ tsp of cream of tartar
- 3 large egg whites
- ½ cup of sifted confectioners’ sugar
- 1/3 cup of granulated sugar
- red food coloring, gel or liquid
- 1/3 tsp of peppermint extract
- pastry bag
- ½ inch rounded tip
First of all, take your baking pans and position them in the upper and lower third of the oven. Preheat it to 200 degrees F, then line your baking sheets with parchment paper, setting them aside for the moment.
Beat your egg whites using an electric mixer at high speed until they become foamy. Add in the cream of tartar and continue mixing until soft peaks begin to form. Add in the granulated sugar gradually and start beating until firmer peaks appear. This should take about 2-3 minutes more. Incorporate the peppermint extract and the confectioners’ sugar too.
Secondly, dot your food coloring over the surface of the meringues, but do not stir it in. If you are using gel, you can use a toothpick to place dots from place to place. Using a spoon, place the meringue into a pastry bag with a fitted tip. Pipe out the meringue onto the baking sheets, placing them 2 inches apart. Now your peppermint meringues should have beautiful red stripes.
Lastly, bake the meringues for about 2 hours, until they are completely dry. Let them cool off before serving. If kept into an airtight container, you can store them for up to 3 days. They will still continue to be crisp and delicious.