Go ahead and feel free to indulge yourself with these fat-free, crisp and minty meringue treats.
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
- 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.
- Spoon meringue into decorating bag fitted with No. 30 star tip; pipe out meringue stars onto 2 large foil-lined baking sheets.
- Bake in a preheated oven 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.
- 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 treats.
*Whirl granulated sugar in the blend to make your own superfine sugar.
Recipe provided courtesy of Iowa Egg Council.