Peppermint Vanilla Meringues

1. 1

   ["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."]

* Per serving · 4 servings · Values may vary.