Little meringues are perfect for filling in cookie boxes, adding a little fun to dessert or hot chocolate boards. You can also enjoy them on their own or gift them.
This recipe calls for – egg whites, kosher salt, white vinegar, superfine sugar or Baker’s sugar, cream of tartar, peppermint extract, food coloring, and sprinkles.
To shape your peppermint disks/kisses you want to use a piping bag with your preferred tip, scoop in the meringue mixture. Onto your baking sheet you’ll and pipe out kisses about 1-2 inches apart.
To achieve this, use a kabob stick or toothpick and cover in red food dye. Draw fairly thick lines with the food dye on the inside of the bag. About 2-4 lines up the inside of the piping bag going from the tip to the top of the piping bag. Then carefully add in the meringue.
Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down. Bake for 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.
In a medium sized bowl, mix powdered sugar and milk. 1. Take cooled meringues and drip bottom into icing, whipping off excess. Dip meringue into sprinkles . Place back onto parchment paper or foil lined baking sheets to dry.
Let cool and serve! These are great as a holiday treat or as a gift in a treat box!