So I teased these out on Instagram the other day. This is in no way my recipe and exactly the best pop of color for your Holiday dessert plate!
The thing with these cookies is you have to make meringue… The first time I did this I used a carton and a half of eggs, salt from my tears, and a stained pink shirt. This time, I used the carton of egg whites, an apron, and a lot more confidence. And voila! Cute little meringues that make the Husband smile!
- 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
- 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.
- 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.