Ingredient Checklist


Instructions Checklist
  • Preheat oven to 225°F. Line 2 large baking sheets with parchment paper. Place oven racks in top and lower thirds of oven.

  • In a medium bowl, combine sugar, cornstarch and baking powder. In a large bowl use an electric mixer on medium speed to beat egg whites and cream of tarter until the consistency of shaving foam, about 2 minutes.

  • Increase mixer speed to high and start gradually adding the sugar mixture, 1 Tbs. at a time over a 2 to 3 minute period. The mixture should resemble stiff glossy peaks.

  • Reduce mixer speed to medium and add the peppermint extract to combine. Drip 3 dots of food gel or coloring into the egg mixture at different points. Run a spoon through the food coloring 1-2 times to create streaks. (The color will continue to incorporate as you portion out the meringues.)

  • Using 2 spoons, dollop about 2 to 3 Tbs. of the meringue mixture onto the prepared baking sheets, leaving about 2-inches between meringues.

  • Bake, rotating the pans from top to bottom and front to back halfway through cooking until no longer tacky to touch 1 1/2 to 2 hours. Turn oven off and leave meringue inside to cool completely, at least 2 hours. Once cool, immediately store in an airtight container to prevent from going soft. Store at room temperature for up to 2 weeks.

Nutrition Facts

36 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 12 mg sodium. 14 mg potassium; 9 g carbohydrates; 0 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 31 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;