Red and White Meringue Kisses

Ingredients

7 Egg White
½ Teaspoon(s) Cream of Tartar
2 Cup(s) Superfine Sugar
1 Teaspoon(s) Peppermint Extract
½ Teaspoon(s) Red Gel Food Coloring

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How to make Red and White Meringue Kisses

• 01
  Position two oven racks, evenly spaced in the middle of the oven and preheat to 300F. Line two Baking Sheets with Parchment Paper or silocone baking mats.
• 02
  In the Bowl of a Stand Mixer fitted with the Whisk attachment, Whisk the egg whites on high speed for 2 minutes, until tripled in size and very frothy. Add the cream of tartar and Whisk briefly until combined. While continuing to Whisk on high speed, add the sugar in a slow, steady stream until it is incorporated, then continue to Whisk on high speed for 3-4 minutes, until stiff peaks form.
• 03
  Remove the Bowl from the mixer stand and, a Rubber Spatula, fold in the peppermint extract, distributing it evenly.
• 04
  Fit a pastry bag with a open star tip (12-18mm in diameter). Using the paintbrush and the food coloring and starting at the tip of the bag, brush thin lines of color the length of the inside of the bag, spacing them about 1 ½ inches apart. Fill the pastry bag with the meringue.
• 05
  Pipe small kisses about 1 ½ inches wide onto the prepared Baking Sheets, spacing them evenly and piping about thirty-two cookies onto each sheet.
• 06
  Bake the meringues for 30 minutes, switching the baking trays between the racks halfway through the baking time. Turn off the oven and leave the meringues inside for 1 hour longer to dry. Carefully transfer the meringues to Wire Racks and let cool completely before serving.