Directions

Heat oven to 175º
Crush pink peppercorns with a mortar and pestle or with the underside of a heavy pan on a cutting board. Set aside
In a clean, dry bowl, beat egg white and a pinch of salt with an electric mixer at medium-high speed until soft peaks form. Gradually add 2 tablespoons sugar, beating at high speed until mixture is glossy and holds stiff peaks. Fold in remaining 2 tablespoons sugar with spatula until completely combined. (Be careful not to deflate through over-mixing.)
Put dollop of meringue batter on the four corners of a sheet pan, and line it with parchment paper (the meringue will stick to the parchment to sheet tray). Fit pastry bag with medium star tip; fill bag with meringue mixture. Pipe meringues into one-inch rounds on parchment
Sprinkle crushed peppercorns onto meringues. Bake 1 1/2 to 2 1/2 hours or until meringues are crisp and dry to the touch
Remove sheet pan to wire cooling rack; let cool 10 minutes. Gently peel meringues from parchment paper; place onto cooling rack. Cool completely
Store in an airtight container in a cool, dry place, up to 1 week
Serve with Vermont Creamery fresh goat cheese.