PEPPERMINT EXTRACT VS PEPPERMINT OIL RECIPES

Steps:

• Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.
• Place egg whites and sugar in the heatproof bowl of an electric mixer.
• Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
• Transfer bowl to an electric mixer fitted with the whisk attachment.
• Whisk on medium-high speed until stiff peaks form.
• Mix in peppermint concentrate.
• Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.
• Fill bag with 1 to 2 cups meringue.
• Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.
• Refill bag as necessary, adding food coloring each time.
• Bake cookies until crisp but not brown, about 1 hour 40 minutes.
• Shut the oven off and leave in the oven for 30 minutes.
• Let cool completely on sheets on wire racks then place in a sealed container.

Steps:

• Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.