Peppermint meringue sticks

Ingredients:

• 0.5 tsp cream of tartar
• 1/4 teaspoon fine salt
• Whites of 4 large eggs at room temperature
• 1/4 tsp peppermint extract
• 2 and 1/4 cups powdered sugar
• Decorative sugar, for decoration
• Silver sprinkles for decoration
• Special equipment: a 10cm diameter cookie cutter and 12 paper lollipop sticks, 10-15cm long.

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 225°F (105°C). Cut two pieces of parchment paper to fit on two baking sheets. Using a 4-inch (10cm) cookie cutter, draw six circles on each sheet of parchment, then invert each sheet onto the baking sheet so the design is facing down (the circle will be translucent).
2. Combine the cream of tartar, salt, and egg whites in the bowl of a stand mixer. Beat with the whisk attachment on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until the whites are stiff, about 1 minute more. Add the peppermint extract, then add the powdered sugar, about 1/4 cup at a time, beating until fully incorporated after each addition. After the last addition, continue beating until stiff, glossy peaks form, about 5 minutes.
3. Transfer the meringue to a zip-lock bag or pastry bag. Snip off the corner to create a 1/2-inch-wide opening. Insert a lollipop stick about 2 inches into each drawn circle and fill the circles over the sticks with meringue. Sprinkle with decorative sugar and silver sprinkles.
4. Bake, rotating the pans and rotating them halfway through, until the meringues are dry and crisp, about 2 hours.