Ingredients:

  • 4 Large Egg Whites (Room Temperature)
  • 1 cup Fine Caster Sugar (225 g)
  • ¼ teaspoon Cream of Tartar (or ½ tsp lemon juice)
  • 1 teaspoon Pure Peppermint Extract
  • 2-3 drops Red Food Colouring (Gel)

Instructions:

  1. Preheat the oven to a very low temperature (95°C / 200°F). Line two large baking sheets with parchment paper or silicone mats.
  2. Ensure the mixing bowl and whisk attachment are spotlessly clean, wiped down with a touch of white vinegar or lemon juice to eliminate any residual fat.
  3. Gently separate the egg whites while cold, then allow them to come fully to room temperature (about 30 minutes) before mixing.
  4. Place the room-temperature egg whites in the clean mixing bowl. Whisk on medium-low speed until the whites are foamy and opaque, like slightly soapy dishwater.
  5. Increase the speed to medium. Add the cream of tartar (or lemon juice). Continue whisking until soft peaks form (the peaks flop over slightly when the whisk is lifted).
  6. Increase the speed to medium-high. Gradually add the caster sugar, one tablespoon at a time, allowing 20-30 seconds between additions for the sugar to dissolve into the mixture.
  7. Continue whisking on high speed until the meringue is incredibly stiff, glossy, and holds its shape perfectly. The mixture should cling to the whisk. Test a small amount between your fingers; if it feels gritty, continue mixing.
  8. Gently fold in the peppermint extract using a rubber spatula.
  9. Using a fine paintbrush or a small offset spatula, paint thin vertical stripes of the red gel colouring inside the piping bag to prepare for the swirl effect.
  10. Carefully fill the striped piping bag with the meringue mixture, taking care not to scrape the stripes on the sides. Hold the bag vertically and pipe small, neat swirls (about 1 inch wide) onto the prepared baking sheets.
  11. Place the trays into the preheated oven. Bake for 90 minutes. Do not open the oven door during this time.
  12. Turn the oven off completely. Prop the oven door open slightly to allow the heat to escape gradually. Leave the meringues inside the cooling oven for a minimum of 60 minutes, or until fully crisp and dry out. Store in an airtight container once completely cooled.