Star Mint Meringues

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Star Mint Meringues
Adapted from keyingredient.com
Star Mint Meringues

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

24

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

24

servings

Adapted from keyingredient.com

Ingredients

  • 3

    egg whites

  • 1/4

    t. cream of tartar

  • 1/4

    t. peppermint extract

  • 1/8

    t. salt

  • 3/4

    sugar

  • red paste food coloring

Directions

Directions Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat egg whites, cream of tartar, peppermint extract, and salt 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). Using a new small paintbrush, brush stripes of red food coloring on the inside of a decorating bag fitted with a 1/2-inch open-star tip. Carefully spoon egg white mixture into decorating bag. Pipe 2-inch stars 1 inch apart onto the prepared cookie sheet. Bake about 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; cool. 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. Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat egg whites, cream of tartar, peppermint extract, and salt 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). Using a new small paintbrush, brush stripes of red food coloring on the inside of a decorating bag fitted with a 1/2-inch open-star tip. Carefully spoon egg white mixture into decorating bag. Pipe 2-inch stars 1 inch apart onto the prepared cookie sheet. Bake about 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; cool. 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.

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