Peppermint Meringue Cookies: Light Airy Holiday Baking Recipe

Instructions:

1. Preheat the oven to a very low temperature (95°C / 200°F). Line two baking sheets with parchment paper.
2. Place candy canes in a sturdy bag and crush them using a rolling pin until mostly coarse. Set aside.
3. Ensure your mixing bowl and whisk attachment are perfectly clean and dry. Wipe them down with a tiny amount of lemon juice or white vinegar to eliminate any trace of grease.
4. Add the room temperature egg whites to the clean mixing bowl. Start whisking on medium-low speed until the whites are frothy and voluminous, like bubble bath foam.
5. Add the Cream of Tartar and increase the speed to medium-high. Continue whisking until the mixture forms soft, billowy peaks.
6. Slowly add the Caster Sugar, one tablespoon at a time, allowing 30 seconds between additions. Continue mixing until the sugar is completely dissolved and the meringue is glossy and stiff (the peak holds its shape firmly).
7. Gently fold the peppermint extract into the stiff meringue using a rubber spatula.
8. Using a fine brush, paint 2-3 vertical stripes of red gel colouring up the inside of the piping bag, from the tip upwards, to create a swirl effect.
9. Gently fold in two-thirds of the crushed candy canes, taking care not to deflate the meringue.
10. Load the piping bag. Pipe uniform rosettes or kisses (about 3 cm wide) onto the prepared baking sheets, ensuring they are spaced slightly apart.
11. Sprinkle the remaining crushed candy canes over the top of the piped meringues.
12. Place the trays in the preheated oven. Bake for 90 minutes. Do not open the oven door during this time.
13. Turn the oven off completely. Leave the meringues inside the closed oven for at least 60 minutes, or until the oven is completely cool, to ensure the interior dries completely and prevents cracking.
14. Once fully cooled, store the Peppermint Meringue Cookies in an airtight container at room temperature.