Mint meringues

Ingredients:

• Protein of 3 large eggs
• A pinch of fine salt
• 1/4 tsp cream of tartar
• 3/4 cup superfine sugar
• 1/4 - 0.5 tsp peppermint extract
• Red food coloring, preferably gel
• Special equipment: A pastry bag with a round tip. A small brush or cotton swab.

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 120°C (250°F). Line 2 baking sheets with parchment paper.
2. In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. While beating, add the sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. Stir in the peppermint extract.
3. Fold the top of a pastry bag with a round tip back a few centimeters and down. Dip a brush in food coloring. Draw a stripe of coloring inside the pastry bag, starting from the tip and working upward. Make three more stripes at equal distances. Fill the bag with meringue, spooning it directly into the center to avoid smearing the stripes (although some smearing is inevitable). Pipe the meringues into 2.5 cm (1 in) mounds onto the prepared baking sheets, spacing them 2 cm (0.7 in) apart.
4. Bake until the meringues are opaque, light, and dry, about 1 hour. Open the oven door for a few minutes, then turn it off and close the door. Leave the meringues in the oven until the inside is completely dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.