Holiday Meringues

3 large Egg Whites, room temperature

1/8 tsp Kosher Salt

1/3 cup Sugar

1/2 cup Powder Sugar

1/8 tsp Peppermint Extract

12 drops Red Food Coloring

Preheat oven to 200 degrees F.  Line a baking sheet with parchment paper.  Using electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about one minute.  With mixer running, gradually add sugar in three additions, beating for 2 minutes between each addition.  Beat until firm peaks form, about 2 more minutes.  Add powdered sugar and peppermint extract; beat to blend, about one minute.

Dot coloring over the surface of meringue; do not stir (the coloring will form swirls when piped).  Spoon meringue into a pastry bag.  Pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake until dry, about 2 1/2 hours.  Let cool completely, about 1 hour.  Meringues will crisp as they cool.

Can be made 2 days ahead.  Store airtight at room temperature between sheets of parchment paper.

*I got this recipe in Bon Appetit Magazine, December 2011 issue.

*Instead of peppermint extract I added vanilla.  This cookies are so cute and tasty.  Just like from my childhood.  Makes a perfect gift for a friend.  My best friend, Tania, is getting them as a gift.