(about 75 small meringues)
The peppermint extract in these is so intense (I added a 1/4 teaspoon), they remind me of after dinner mints which dissolve in your mouth. I like them so much, a part of me regrets not having fired up my large oven so I could have doubled the recipe.
They were very easy to make, but they do need to be stored in an air-tight tin, especially if it's humid. Dallas has had a lot of rain recently and I've noticed these meringues will soften if left out on a plate for a day.
2 large egg whites
1/4 tsp beet powder, for colour (optional)
1/2 cup fine granulated sugar
1/8 - 1/4 tsp peppermint extract, to taste
1-2 tsp gluten free sprinkles, (optional)
Beat the egg white and beet powder until they are frothy, then begin adding the sugar one tablespoon at a time. Continue to beat the whites until they are stiff and still glossy.
Add the peppermint extract. Start with an 1/8 teaspoon for a light peppermint flavour, adding another 1/8 of a teaspoon if you prefer them stronger. Beat for a few more seconds to combine well.
Preheat oven to 200°F.
Cover a cookie sheet with either parchment paper or a silicone baking mat. Drop the meringue by the teaspoonful onto the mat or place it into a piping bag with a star tip or something you like, and pipe little mounds. These don't really expand, so you don't have to place them too far apart.
Add a few sprinkles to each meringue, if using.
Bake for 1 hour, then turn off the oven and leave the meringues in there until the oven has cooled. It's probably best not to open the oven to peak during this time.
Store them in a tin with a tight fitting lid.