The perfect meringue is crispy on the outside and marshmallowy on the inside. The added freshness of peppermint makes these a special delight.
Pre-heat the oven to 225ºF. Line baking trays with parchment paper.
Separate the eggs, reserving the yolks for another use. (See Note.)
Whisk egg whites at high speed until foamy. Add the cream of tartar and whisk in. Gradually add in the sugar while contuing to whisk. Add the peppermint extract, and continue to beat until the egg whites are glossy and stiff peaks form.
Transfer the mixture into a piping bag fitted with a large decorative tip, and pipe mounds that are about 1-1/2 inches in diameter, lifting the bag at the end to form a decorative flourish on top. Adorn with a festive sprinkling of red and green sugar if desired.
Bake in the middle rack of the oven for about an hour and a quarter. The meringues will be light and sound hollow when you tap them. Let cool on a rack and store in an airtight container. Jenn says not to worry about leftovers — they'll go fast!
For four different methods to separate eggs, see this post. Choose the one that's easiest for you so you can separate those whites and yolks with confidence!
Peppermint Meringues https://urbancottagelife.com/peppermint-meringues/