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Recipe Summary

prep:
20 mins
bake:
1 hr 30 mins at 200°
Yield:
about 24 cookies
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Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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.

Nutrition Facts

27 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 20mg; potassium 12mg; carbohydrates 6g; fiberg; sugar 6g; proteing; trans fatty acidg; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calciummg; ironmg.

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