- 15 min
- 60 min
Preheat oven to 140° C (fan forced)
Ensure the metal bowl of an electric mixer is clean and completely dry, then add egg whites. Beat on medium speed until the egg whites form soft peaks, then increase speed to medium high and add the caster sugar gradually. Continue beating on high till the mixture becomes glossy and forms stiff peaks.
Add cream of tartar and peppermint extract and fold through 5 or 6 times gently and lightly ensuring you do not lose any air in the mixture.
Fit a piping bag with a round nozzle. Taking a skewer dipped in red food colouring, drag a few drops in two sides of the bag and gently fill with some of the mixture.
Line two baking trays with paper. Gently pipe small mounds of the meringue mixture onto the trays with bases the size of 50c pieces and spaced 1.5cm from each other. Repeat with remaining mixture re-applying red food colouring to the bag between each refill.
Place trays in the oven and bake for 50 – 60 minutes until the bases are firm. Turn the oven off and leave the meringues in the oven to cool completely with a wooden spoon handle wedged between the door of the oven to keep it ajar.
Once cool, place in an airtight container to stay crisp till you are ready to serve. These will last for a week in an airtight container.
This lovely recipe and images are by Chew Town. See the original here.