PEPPERMINT MERINGUE KISSES
6 egg whites
Pinch salt
¼ teaspoon cream of tartar
1 teaspoon peppermint extract
1½ cups sugar
Red gel food coloring
Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil. Beat egg whites until foamy. Add salt, cream of tartar, and peppermint extract, and continue beating. Add 1 teaspoon of sugar at a time, beating about 1 minute between each addition. When all sugar has been added, beat an additional 6 to 8 minutes until egg whites are very stiff, glossy, and extremely smooth. Using a large piping bag fitted with ½-inch star tip, take a paintbrush and paint stripes in the inside of the bag about ½ to 1-inch apart, beginning as close to the tip and almost to the top of the bag. Stand the bag up in a large glass or jar and carefully spoon the whites into the bag, leaving half of bag unfilled. Twist top of bag. Pipe kisses onto pan leaving 1 inch between each kiss. Reduce heat to 200 degrees, and bake for 1 ½ to 2 hours, being careful not to let the merengues brown. When meringues are completely dry to touch, remove from pans and let cool completely before storing in an airtight container. Keep covered until ready to serve.
Yield: approximately 50 kisses