makes about 60
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
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