For step-by-step photos that show how to pipe these swirled meringues,
see How to Pipe Meringues.
Ingredients
3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring
Read More: Bon Appétit's Favorite Winter Appetizers
Preparation : Preheat oven to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Read More: 31 Delicious Holiday Cookies
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
see How to Pipe Meringues.
Ingredients
3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food coloring
Read More: Bon Appétit's Favorite Winter Appetizers
Preparation : Preheat oven to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Read More: 31 Delicious Holiday Cookies
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
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