Delicate peppermint meringues are a fun and easy dessert with seasonal flavour. These little bites will go quickly, so be ready to make extra if you want to share.
Arrange oven racks in the top and bottom thirds of the oven. Preheat oven to 110°C.
Line 2 large cookie sheets with parchment paper.
In a medium bowl, with mixer on medium speed, beat egg whites and salt until foamy. Add cream of tartar; beat on medium-high speed until soft peaks form. Add sugar 1 tablespoon at a time. Beat until meringue stands in stiff, glossy peaks. Beat in extracts.
Using a small brush, lightly paint 3 to 4 stripes of food colouring inside a large piping bag fitted with a 1cm tip. Transfer meringue to a piping bag. Pipe meringue into 4 cm rounds onto cookie sheets, spacing 1 inch apart. Bake 1 hour.
Turn oven off. Leave meringues in the oven for 1 hour with the oven door closed. Remove from oven; cool completely. Meringues can be stored in airtight containers at room temperature for up to 2 weeks.
Servings 0
[ameliabooking service=1]