Peppermint Meringues

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment.

Whisk on medium-high speed until stiff peaks form.

Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Fill bag with 1 to 2 cups meringue.

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Shut the oven off and leave in the oven for 30 minutes.

Let cool completely on sheets on wire racks then place in a sealed container.