Peppermint Swirl Meringues
3 hours, 25 minutes including cooling time
- 4 eggs whites, at room temperature - 1 cup Anthony’s Goods Cane Sugar - ½ tsp Anthony’s Goods Cream of Tartar - ½ tsp peppermint extract - Red gel food coloring Additional tools: ● Piping bag ● Large star piping tip ● Food safe brush
These bites of minty freshness are the perfect holiday treat and they’re super cute to boot! Check out those swirls, am I right? Paint the inside of a piping bag with red food gel to get this magical effect. (Recommended for peppermint fans looking for an art project they can eat.) 1. Combine the egg whites and cream of tartar in a large, clean porcelain or glass bowl. 2. Whip on low until the egg whites become frothy. Increase the speed to high and begin to add the sugar one tablespoon at a time, leaving 30 seconds between each spoonful of sugar added. 3. Beat until all the sugar is dissolved and the meringue has reached stiff peaks. Tilt the bowl to see if the mixture tilts as well. If it’s holding steady, it’s ready to pipe. Add the peppermint extract and fold it in with a spatula. 4. Preheat the oven to 225F and line two trays with parchment paper. 5. Using a small, food safe brush, paint the inside of a piping bag fitted with a large star tip. Paint three stripes and fill the bag with the meringue. 6. Pipe the meringue onto the parchment lined baking sheets. They won’t spread, so you can pipe fairly close together. 7. Bake for 1 hour. When the hour is up, turn off the oven but do not open the oven door. Let the meringues cool inside the oven for another 2 hours. (Opening the door too soon can cause meringues to crack or collapse.) 8. Store leftovers in an airtight container.