Preheat oven to 275° F. Prepare cookie sheets with aluminum foil, shiny side down.
In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy, about 1 minute.
Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
Beat in flavoring and mix until incorporated about 1-2 minutes.
Spoon mixture into piping bags and pipe into desired disk shape onto the cookie sheets. Leave about 1-2 inches apart, they don’t spread. Or if dolloping just use a spoon. If you'd like the peppermint coloring affect, use a kabob stick or toothpick and cover in red food dye. Draw about 2-4 lines up the inside of the piping bag before scooping in the white meringue.
Bake about 20 minutes, turning cookie sheets after first 10 minutes. They may crack slightly and that’s okay. But you don’t want them browning or they will be tough. Time will increase if your size of your candies is larger.
Allow to cool.
Icing and Decorating
In a medium sized bowl, mix powdered sugar and milk. May need a few extra drops of milk if icing is too thick.
Take cooled meringues and drip bottom into icing, whipping off excess. Dip meringue into sprinkles (or sprinkle sprinkles on top of icing). Place back onto parchment paper or foil lined baking sheets to dry.
Serve and enjoy!
Notes
* To get your eggs room temp in about 10 minutes, place them in a bowl of warm (not hot) water. **For baker’s sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute. – Timing: Make sure you don’t over bake these as meringues should have a hard outside and soft inside like a marshmallow center. – Decorating: These are fun to shape how you want and decorate with sprinkles. You can also use them on top of cakes as decor themselves. – Bowl and whisk: Your bowl should be super clean and dry. This helps when whisking the eggs to the best consistency.– Can be store in an airtight container for a few days if needed.