Star Mint Meringues
Who needs candy canes when you have these striped melt-in-your-mouth meringue treats? Serve these cookies as a snack or dessert at your next party.
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon peppermint extract
1/8 teaspoon salt
3/4 cup granulate sugar
Red paste food coloring
- Preheat oven to 200°F (93.3°C). Line a cookie sheet with parchment paper; set aside.
- In a large bowl combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
- With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open-star tip. Carefully transfer egg white mixture to the pastry bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.
- Bake for 1 1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool.
Makes about 24 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutritional Information Per Serving (1/24 of recipe): 27 kcal cal., 0g fat (0g sat. fat, 0g polyunsaturated fat, 0g monounsatured fat), 0mg chol., 20mg sodium, 6g carb., 0g fiber, 6g sugar, 0g protein.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.