4 large egg whites, room temperature- 1/4 teaspoon cream of tartar
- 3/4 cups granulated sugar
- 1/2 teaspoon peppermint extract
- Red gel food coloring
- Melting chocolate
- Crushed peppermint
Lined baking sheets with parchment paper and set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar on medium speed. Beat on high until egg whites are whipped to stiff and shiny peaks. Use a brush to paint red streaks inside a piping bag fitted with a piping tip. Fill bag with meringue and pipe onto prepared baking sheets. Bake at 225 degrees 1 hour. Turn off oven and leave door closed another hour for meringues to dry (for chewy centers, remove from oven after 1 hour). When completely cooled, dip bottoms into melted chocolate and crushed peppermint. Makes 64.
