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These gorgeously festive peppermint meringue kisses rely on a simple meringue recipe and a few tricks with a piping bag.
2 egg whites, at room temperature
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/4 tsp peppermint extract
2 wooden skewers
red gel food colouring
green gel food colouring
POSITION racks in top and bottom thirds of oven. Preheat to 200F. Line 2 baking sheets with parchment.
BEAT egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted, about 3 min. Gradually beat in sugar, 1 tbsp at a time, until stiff peaks form, 2 to 3 min. Beat in peppermint extract.
FIT a piping bag with a #7 round tip. Rest piping bag, tip down, in a tall drinking glass. Fold the top edges of the bag halfway down around the outside of the glass. Paint alternate red and green stripes inside tip and piping bag with a skewer or fine-tipped decorating brush.
FILL painted bag with meringue. Pipe 1-in. kisses about 2 in. apart on prepared sheets.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until meringues are firm and dry to the touch, but not browned, 60-70 min. Transfer sheets to a wire rack to cool completely. Meringues will keep well in an airtight container at room temperature, up to 1 week. Do not refrigerate or freeze.
https://www.youtube.com/watch?v=weD_U56B9PY
Gel food colouring works best and will not seep into the meringue mixture. Fine-tipped decorating brushes can be purchased at Bulk Barn or baking supply stores. Wash and dry after using. Keep them for other baking projects.
Calories 9, Carbohydrates 2g, Sodium 2mg.