These light-as-air treats are a perfect addition to holiday dessert trays, especially with their yummy peppermint twist.
Peppermint meringue kisses
Preparation time: 25 minutes
Baking Time: 65 minutes
Makes: 40 Cookies
2 egg whites, at room temperature
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/4 tsp peppermint extract
2 wooden skewers
red gel food colouring
green gel food colouring
Position racks in top and bottom thirds of oven. Preheat to 200F. Line two baking sheets with parchment.
Beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted, about 3 min. Gradually beat in sugar, one tbsp. at a time, until stiff peaks form, 2 to 3 min. Beat in peppermint extract.
Fit a piping bag with a #7 round tip. Rest piping bag, tip down, in a tall drinking glass. Fold the top edges of the bag halfway down around the outside of the glass. Paint alternate red and green stripes inside tip and piping bag with a skewer or fine-tipped decorating brush.
Fill painted bag with meringue. Pipe one-inch kisses about 2 inches apart on prepared sheets.
Bake in top and bottom thirds of oven, switching sheets halfway through, until meringues are firm and dry to the touch, but not browned, 60-70 min. Transfer sheets to a wire rack to cool completely. Meringues will keep well in an airtight container at room temperature, up to 1 week. Do not refrigerate or freeze.
Ingredient Tip: Gel food colouring works best and will not seep into the meringue mixture.
Prep Tip: Fine-tipped decorating brushes can be purchased at baking supply stores. Wash and dry after using. Keep them for other baking projects.
Nutrition (per serving): calories 9, carbohydrates 2 g, sodium 2 mg
Courtesy Claire Tansey, www.chatelaine.com