Meringues are a classic Christmas cookie. While I didn't grow up with them and I know families everywhere that have. Here is a taste of my favorite...
Peppermint Meringues
Ingredients
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
Preparation
1. Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip. Set aside.
2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Prep and Cook Time: about 2 and a half hours.
Notes: You can store in an airtight container in a cool, dry place. DO NOT FREEZE or place in refrigerator, any humidity or moisture will soften the meringue.
Yield: 5 dozen.
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