Peppermint Swirl Meringues

Servings: 8

Total time: 2 hours 15 minutes

INGREDIENTS

3 large egg whites, room temperature
¾ cup granulated sugar
¼ teaspoon cream of tartar
⅛ teaspoon Diamond Crystal® Baking Salt
¼ teaspoon peppermint extract
Red gel food coloring
6 ounces dark chocolate chips or chopped chocolate, melted

 

DIRECTIONS

Preheat oven to 225°F. Line baking sheet with parchment paper and set aside.
Whip egg whites, cream of tartar and baking salt together in large bowl, using hand mixer or stand mixer, until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat. Whip until stiff, glossy peaks form, about 8-10 minutes. Add peppermint extract and mix until just combined.
Using a small paint brush, paint stripes of red gel food coloring vertically on the inside of large piping bag fitted with large star tip or round tip. Spoon meringue mixture into bag and pipe 1-inch dollops or rosettes onto prepared baking sheet with about ½-inch of space between them.
Bake until meringues are dry to touch and easily lift from the parchment, about 1 ½ to 2 hours.
Turn oven off and, crack door open, letting meringues cool to room temperature slowly so that they do not crack.
Once cool, dip bottoms of meringues in melted dark chocolate and place on parchment paper to set.

Happy Holidays!