Perfect Peppermint Meringues Recipe Crisp Chewy Swiss Kisses

Instructions:

1. Preheat your oven to a very low temperature (ideally 200°F / 95°C). Line two large baking sheets with parchment paper. Ensure the stand mixer bowl and whisk attachment are impeccably clean and completely grease-free.
2. Set up the Bain-Marie: Combine the egg whites, granulated sugar, and cream of tartar in the clean mixing bowl. Place the bowl over a saucepan containing simmering water (ensure the bottom of the bowl does not touch the water).
3. Heat and Whisk: Whisk constantly and gently until the mixture reaches 160°F (71°C), or until the sugar feels completely smooth between your fingers with no grittiness. Remove the bowl from the heat.
4. Whip to Stiff Peaks: Immediately transfer the bowl to the stand mixer and begin whipping on medium speed for 2 minutes, then increase to high speed. Beat for 8–12 minutes until the meringue is incredibly thick, glossy, and holds firm, rigid, upright peaks. The base of the mixing bowl must be completely cool to the touch before proceeding.
5. Fold in Flavour: Gently fold in the peppermint extract and the salt using a rubber spatula.
6. Colour (Optional): If using, paint vertical stripes of red food gel inside the piping bag before filling. Gently fold in the crushed candy canes last, if desired.
7. Pipe the Kisses: Transfer the meringue mixture to the prepared piping bag. Pipe small rosettes or simple rounds onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
8. Bake Low and Slow: Place the sheets in the preheated oven. Bake for 90 minutes to 2 hours. The meringues are done when they easily lift from the parchment paper without sticking and feel completely crisp and dry.
9. Cooling and Drying: Turn off the oven, prop the door ajar with a wooden spoon, and leave the meringues inside to dry and cool completely for at least 30–45 minutes, or until the oven is completely cold.