Peppermint Meringues

3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel

Position oven racks in the top and bottom thirds of the oven and preheat to 250° F.  Line 2 baking sheets with parchment paper.

**It is important to gather all ingredients for this recipe prior to starting.  Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**

Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.  Add cream of tartar and continue to beat until soft peaks form.  While beating, add the sugar 1/4 c. at a time.  If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar.  Continue to beat until stiff peaks form.  If using peppermint extract, add after sugar has been added in.

Fold the top of a pastry bag fitting with a round tip over and down a few inches.  Dip a paintbrush in the food coloring.  Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.  Repeat with 3-4 more evenly spaced strokes.  (This didn't really work for us as the food gel stuck to the container instead of the meringue.)

Fill the bag with meringue.  Try to spoon it directly into the center so you do not smudge the food coloring.  Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour.  (In our Mauritania oven, bake for only 45 minutes.)  Turn off the oven heat and prop the door open.  I use kitchen towels or hot pads to prop the door open just a little bit.  Leave the meringues in the oven until they are completely dry - about 1-2 hours.

Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.

Makes about 42 meringues

**  These can be made without the peppermint if you just want a pavlova.  Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like.  Make sure it has even thickness and then proceed with recipe.

Pavlova

6 egg whites, at room temperature (very important!)
1/4 tsp. cream of tartar
1 c. sugar

Line two large cookie sheets with foil.

In bowl with mixer at high speed, beat egg whites and cream of tartar to soft peaks.  Slowly add sugar a little bit at a time until dissolved and whites stand in stiff, glossy peaks.

Preheat oven to 275 F.  Spread meringue onto pans.  Bake 1 hour or until golden.  Turn off heat, crack open oven door, and leave in oven for at least 2 hours before removing.