Vintage Hotels’ Peppermint Meringue Kisses

Peppermint Meringue Kisses 

Yields 50 pieces

Ingredients 

120 g Large egg whites (approximately 4)
200 g White sugar 
½ tsp Vanilla extract
½ – 1 tsp Peppermint extract
¼ tsp Cream of tartar
Pinch of fine salt
Red or green food coloring, if desired
Piping bag with large plain or star piping tip

Method:

1. Pre-heat the oven to 200℉.
2. Add the egg whites, cream of tartar, and salt to a stainless-steel bowl or a stand mixer, and begin to whip with the whisk attachment, gradually increasing the speed to high.
3. Once the egg whites are frothy, begin to add the sugar in very gradually, one tablespoon at a time. Once all of the sugar is incorporated, add the vanilla and peppermint extract.
4. Continue to whip on high until the meringue is thick, glossy, and holds a nice peak.
5. If adding food coloring, it can be added to the mixer now, or painted into the piping bag to create a swirled pattern.
6. Transfer the meringue into the piping bag with the end cut off and fitted with the piping tip.
7. On a parchment-lined cookie sheet, pipe your meringues allowing space between for airflow. To create the meringue “kiss”, squeeze the piping bag while it’s about half an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue. They can also be piped into rosettes for a different look.
8. Place onto the center rack in the oven for about an hour, then turn the oven off and keep closed for an additional one to two hours. The meringue cookies are done when they are dried throughout. You’ll be able to lift them off the baking sheet and they will feel very light and airy.
9. Store the meringue kisses in an air tight container to avoid them getting soft and sticky.

Tip:

1. These are also delicious dipped in chocolate and crushed candy cane or sandwiched together with chocolate ganache.