During the holidays we find ourselves surrounded by heavy decadent foods. After all, that is what the holidays are all about. But when those foods start to become too frequent, it is nice to have a sweet dessert that is light and crispy.

Try these peppermint meringue cookies that are sweet and festive while leaving you feeling light and guilt-free.

Ingredients:

3 large eggs, separated, at room temperature

1/8 teaspoon salt

1/3 cup sugar

1/2 cup powdered sugar

1/4 teaspoon peppermint extract

10 to 12 drops liquid food coloring, either red or green

Preheat oven to 200 degrees. Line a baking sheet with parchment paper.

Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute.

With mixer running, gradually add sugar in three additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and beat to incorporate about 1 minute.

Drop coloring over surface of meringue but do not stir the food coloring into the meringue. The coloring will form swirls when piped.

Spoon meringue into a pastry bag fitted with a 1/2-inch tip or in a zip lock bag with the corner cut. Pipe the meringue in 1-inch rounds onto prepared sheet leaving about 1-inch space in between each cookie.

Bake meringues until dry. This will take about two and a half hours.

Let the meringues cool completely, about one hour. They will crisp as they cool.

Store in an airtight container at room temperature for up to three days.