Star Mint Meringues
- Yield: about 24 cookies
- Prep 20 mins
- Bake 1 hr
cream of tartar
Red paste food coloring
- Preheat oven to 200 degrees F. 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.
- 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.
(Star Mint Meringues)fiber (g) 0, iron (mg) 0, cal. (kcal) 27, sodium (mg) 20, sugar (g) 6, Potassium (mg) 12, Riboflavin (mg) 0, carb. (g) 6, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, calcium (mg) 0, vit. A (IU) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, vit. C (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 0, Niacin (mg) 0, pro. (g) 0, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 0, Folate (µg) 0, chol. (mg) 0