0 Picture
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
Details
Servings 24
Preparation time 20mins
Cooking time 20mins
Adapted from keyingredient.com
Preparation
Step 1
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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