These are nice as holiday gifts and very pretty. I wasn’t sure if the decoration would work because it didn’t seem like the red dye was sticking to the side of the piping bag after I painted it onto the sides, but they turned out fine! I had 5 egg whites because I had just made a matcha crème brulee. I just added a little more cream of tartar and an extra 38 grams of sugar so I weight a total of 188 grams of granulated sugar. I used an electric standing mixer to whip the egg whites.
Ingredients
4
large egg whites, at room temperature
¼
teaspoon cream of tartar
¾
cups (150 g) granulated sugar
½
teaspoon
red
gel food coloring
Directions
Adjust
the oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2
large baking sheets with parchment paper.
Add
the egg whites and cream of tartar to a large clean bowl. With an electric
mixer, beat the egg whites on medium speed until they become frothy with
uniform size bubbles. This will take about 2-3 minutes.
Increase
the speed to medium-high and gradually add the sugar, a couple tablespoons at a
time. Once all the sugar is added, turn the speed all the way up to high and
beat the egg whites until they are glossy and form stiff peaks when the beater
is lifted about 4 minutes.
Turn
the speed down to low and slowly add in the peppermint extract.
Use
a small brush to paint lines of red food coloring inside a piping bag fitting
with a large piping tip, spacing the lines ½ to 1-inch apart.
Fill
the bag with meringue and pipe "kisses" on to the prepared baking
sheet, spacing them 1 inch apart.
Bake
the meringues for 1 hour, turn the oven off, and leave the meringues in the
oven for another hour.
Do
not open the door. Test the meringues after 1 hour. If the centers are still
chewy, let them dry for a couple more hours.
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