Fat-free, sweet and crisp minty meringue cookies.

Minty Meringues

3 large egg whites

1/4 teaspoon cream of tarter

1/8 teaspoon salt

6 drops green food coloring

1/2 cup superfine sugar

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1. Beat egg whites until foamy in a large bowl at high speed; sprinkle cream of tarter, salt, and food coloring over the egg whites and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in flavorings just until blended.
2. Spoon meringue into decorating bag fitted with No. 30 star tip; pipe out meringue stars onto 2 large foil-lined baking sheets.
3. Bake at 225°F (105°C) for 45 minutes; turn off oven and let dry in oven 1 hour. Remove from oven and let dry completely on a wire rack.
4. Layer stars between strips of waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze for several weeks.

Makes 20 dozen.

Recipe provided courtesy of Iowa Egg Council.