Peppermint Vanilla Meringues - egg whites

Method

• Carefully separate egg whites from yolk. Add cream of tartar to egg white and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add extracts and beat for additional 30 seconds.
• Using a spatula, place meringue into a large Ziploc bag. Seal bag with a small amount of air remaining inside. Carefully cut off one corner of the bag to create a 1/2 inch hole.
• Preheat oven to 200 degrees (F). Line two baking sheets with parchment paper and place a small drop of meringue under each corner of paper to help secure it to the pan. Gently squeeze the remaining meringue from bag to form drops 1 1/2" in diameter. Continue process to fill baking sheet, placing drops 1/2" apart.
• Place oven racks in middle 1/3 of oven. Place one baking sheet on each rack and bake for approximately 1 hour or until meringues are crispy and cooked through. Remove meringues from baking sheet and allow to cool. Store in an airtight container (up to 5 days).
• If meringues become chewy prior to serving, place in a 200 degree oven for approximately 10 minutes to crisp.