Peppermint Meringues

2 cups granulated sugar
1 cup egg whites (from 6 large eggs at room temperature)
1/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp peppermint extract
Red gel food coloring (optional)

1. Preheat oven to 200 degrees. Line 3 baking sheets with parchment paper
2. Add sugar to food processor and pulse several times until finely ground (This will make it easier for sugar to mix with egg whites.) Set aside.
3. In a large bowl with hand mixer or in a bowl of stand mixer fillted with whisk attachment, beat eggs whites, salt and cream of tartar on medium-low speed until foamy, then gradually increase speed to medium-high.
When eggs have formed soft peaks, gradually add sugar. I Tabspoon at a time. Continue beatin egg whites until stiff, glossy peaks form. Add peppermint extract and beat until combined.
4. If using, add a few drops food coloring to small dish and us painbrush to paint 4-a5 stripes on instide of piping bag fitted with 1/2 in ch open or star tip. Gentily fill piping bag with meringue. Pipe swirls onto prpard baking sheets at least 1 inch apart
5. Bake 1 hour 30 minuts. Turn oven off and allow meringues to dry out in oven and additional hour. (Do not open dooR) Stor meringues in airtight container up to 2 eeks.

30 cal