Try meringues with a mint flavor unusual for this dessert. Add peppermint extract while whipping egg whites with sugar. Remember to add tartar. It stabilizes squirrels, and your meringues will keep a beautiful shape. And to meringues didn’t look bored, give them the look of peppermint candies in red a strip. The recipe contains an interesting technique for how to do this. quickly. Such “meringue lollipops” will overlap in design with Christmas candy canes and organically complement праздничный сладкий стоl 
Time: 3 час. thirty min Difficulty: medium Quantity: 42 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Protein 3 large eggs
- A pinch of fine salt
- 1/4 tsp tartar
- 3/4 Art. ultrafine sugar
- 1/4 – 0.5 tsp peppermint extract
- Red food coloring, preferably gel
- Special equipment: Pastry bag with round nozzle. A small brush or cotton swab.
Recipes with similar ingredients: eggs, tartar, sugar, mint extract
Recipe preparation:
- Place the grills in the upper and lower third of the oven and preheat the oven to 120 ° C. Cover 2 parchment baking sheets paper.
- In a large bowl, beat with a mixer at moderate to high speed. egg whites and salt until foamy. Add tartar and continue whisking until soft peaks. During whipping, add sugar for 1 tbsp. л. at a time. Continue whipping until strong peaks. Stir in peppermint extract.
- Unscrew the top of the pastry bag with a round tipped a few centimeters back and down. Dip brush in food coloring. Inside a pastry bag starting from the tip and up, apply a strip of dye. Spend 3 more strips at an equal distance. Fill the bag with meringue, trying put it with a spoon directly in the center so as not to smear the stripes dye (although light lubrication is inevitable). Plant meringues slide with a diameter of 2.5 cm. on prepared baking sheets at a distance 2 cm apart.
- Bake until the meringues become dull, light and dry, about 1 hour. Open the oven for a few minutes, then turn it off and close the door. Leave the meringues in the oven until they completely dry inside, for about 2 hours. Meringues can store in a sealed container at room temperature in within 2 days.
