Peppermint Meringues

It never would have occurred to me to make meringues, until Emilia, looking at the cover of this month's Bon Appétit magazine, declared: 'Those look like yummy!  Should we make them, mama?'  They came out of the oven about an hour and a half ago, and so far I have eaten, I don't know, 104 of them maybe?  They are divine.  They taste like an incredibly sophisticated candy cane, and they are perfectly sized.  Ours are slightly wonky-ish, but I have never piped meringues before.  So there is no need to be rude.  ('Mama, this one looks like a swan!')

Anyway, we are currently trying to decide what sort of cookies to leave for Santa on Christmas Eve.  Not sure if he is the peppermint meringue type, though. 

Peppermint Meringues
3 large egg whites, at room temperature
1/8 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
12 drops red food-coloring

Preheat oven to 200°F.  Line two baking sheets with parchment paper.  Using a heavy-duty mixer with the whisk attachment, beat the egg-whites and salt on medium-high speed until foamy and white, about 1 minute.  With the mixer running, add the sugar -- in three increments -- beating for 2 minutes between each addition.  Continue to beat until stiff peaks form, about 2 minutes longer.  Add the powdered sugar and peppermint extract, beat until nicely blended, 1 minute longer.

Dot the food-coloring over the surface of the meringue.  Do not stir, the color will swirl itself while being piped.  Spoon meringue into a pastry bag (we used a freezer bag, because they are so much handier, albeit less green) fitted with a 1/2" tip.  Pipe rounds onto your sheets, about 1" in size and about 1" apart.

Bake the meringues until dry.  This should take about 2-1/2 hours.  Let them cool completely, about 1 hour.  They will crisp up as they cool.  But I must say, they are also quite tasty straight from the oven.  The meringues will last 2 days, but store in airtight container layering with wax paper.  (Recipe from Bon Appétit Magazine.  December 2011.)