Peppermint Meringue Drops
This recipe is from Yvonne Ruperti of America’s Test Kitchen.
Yield: about 5 dozen cookies
- 3 large egg whites
- 3/4 cup confectioners' sugar
- 3/4 teaspoon peppermint extract
- Red food coloring (gel or paste)
InstructionsHeat oven to 175°. Line 2 baking sheets with parchment paper. Attach a star tip to a pastry bag.
In the bowl of a standing mixer, whisk together egg whites and sugar. Set bowl over pan of barely simmering water and continue whisking until mixture is warm to the touch, about 3 minutes.
Attach bowl to standing mixer fitted with whisk attachment and whip on medium-high speed until mixture forms stiff peaks. Reduce speed to low, and mix in peppermint extract.
With a small, clean paintbrush, apply 3 strips of red food coloring lightly inside pastry bag, and fill bag with meringue. Pipe stars onto prepared pans, and bake until meringues are completely dry but not browned, about 2 hours. Transfer pans to wire racks and cool completely.