Ingredients:

• 3 large egg whites
• pinch of salt
• 1/4 teaspoon cream of tartar
• 3/4 cup superfine sugar
• 1/4 teaspoon peppermint extract
• red food coloring, preferably gel

Method:

1. Preheat oven to 250°F (125°C)
2. Line your baking sheets with parchment.
3. Beat egg whites and salt with an electric mixer on medium-high speed until foamy.
4. Add cream of tartar and continue beating until soft peaks form.
5. While beating, add the sugar gradually to the egg whites.
6. Continue to beat until stiff peaks form.
7. Beat in the peppermint extract.
8. Paint a stripe of red food coloring down the side of the pastry bag. Repeat one more time.
9. Fill the bag with your meringue and pipe 1-inch diameter kisses on prepared baking sheets.
10. Bake the meringues until they are no longer glossy and they feel dry when picked up. (About 1 hour.)
11. Turn off the oven, open the door of the oven slightly, and leave the meringues inside to rest until they are completely dry inside. (About 2 hours.)
12. Enjoy a meringue with a cup of coffee, or use them to add pretty decoration to a cake or dessert. The meringue kisses will keep in an airtight container for up to two days.

Baylee’s Tip: Adding chocolate chips to the meringue makes these cookies even more tempting, however they do not result in as beautiful of an appearance.