Found in SL Dec 2024 issue here
2 large egg whites
1/4 tsp. cream of tartar
1/2 cup superfine sugar
5 1/2 tsp. cornstarch
1/8 tsp. peppermint extract
Red food coloring gel
Preheat oven to 225°F with racks in middle and lower third positions. Gather all ingredients.
Line 2 large baking sheets with parchment paper, and set aside.
Beat egg whites with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Add cream of tartar, and beat 30 seconds.
Stir together sugar and cornstarch in a small bowl until combined.
With mixer on medium-high speed, gradually add sugar mixture, 1 teaspoon at a time. Beat on medium-high speed until glossy, sugar is mostly dissolved, and medium-stiff peaks form, about 5 minutes. Beat in peppermint extract until just combined, about 15 seconds.
Using a small paintbrush, brush 3 to 4 stripes of food coloring gel down the length of the inside of a piping bag.
Fill the bag three-quarters full with meringue. Cut a 1/2-inch hole at the tip of the bag.
Pipe 1-inch-wide x 1-inch-tall mounds onto prepared baking sheets, about 1 inch apart. (The first piped mounds will be very red, but the color will fade as you continue to pipe.) Repeat food coloring gel-brushing process with clean piping bags until all meringue is piped.
Place baking sheets in middle and lower third positions of preheated oven; reduce oven temperature to 200°F. Bake until meringues are dry to the touch and hollow sounding when tapped, 1 1/2 to 2 hours. Turn off oven; let meringues cool completely in closed oven, at least 3 hours or up to 8 hours. Store in a sealed container at room temperature up to 1 week.
1/4 tsp. cream of tartar
1/2 cup superfine sugar
5 1/2 tsp. cornstarch
1/8 tsp. peppermint extract
Red food coloring gel
Preheat oven to 225°F with racks in middle and lower third positions. Gather all ingredients.
Line 2 large baking sheets with parchment paper, and set aside.
Beat egg whites with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Add cream of tartar, and beat 30 seconds.
Stir together sugar and cornstarch in a small bowl until combined.
With mixer on medium-high speed, gradually add sugar mixture, 1 teaspoon at a time. Beat on medium-high speed until glossy, sugar is mostly dissolved, and medium-stiff peaks form, about 5 minutes. Beat in peppermint extract until just combined, about 15 seconds.
Using a small paintbrush, brush 3 to 4 stripes of food coloring gel down the length of the inside of a piping bag.
Fill the bag three-quarters full with meringue. Cut a 1/2-inch hole at the tip of the bag.
Pipe 1-inch-wide x 1-inch-tall mounds onto prepared baking sheets, about 1 inch apart. (The first piped mounds will be very red, but the color will fade as you continue to pipe.) Repeat food coloring gel-brushing process with clean piping bags until all meringue is piped.
Place baking sheets in middle and lower third positions of preheated oven; reduce oven temperature to 200°F. Bake until meringues are dry to the touch and hollow sounding when tapped, 1 1/2 to 2 hours. Turn off oven; let meringues cool completely in closed oven, at least 3 hours or up to 8 hours. Store in a sealed container at room temperature up to 1 week.
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