Mint Meringues
Recipe from
Family Circle
Make this light and airy peppermint-flavored cookie recipe a holiday tradition in your family.
Servings:
about 4-1/2 dozen
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Ingredients
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4 largeegg whites, at room temperaturesee savings
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1/2 teaspooncream of tartarsee savings
-
3/4 cupsugarsee savings
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1/4 teaspoonmint extract or imitation peppermint extractsee savings
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Red and green food coloringsee savings
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2candy canes, finely crushedsee savings
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Directions
1.
Heat oven to 200 degrees F. Line two large baking sheets with nonstick foil. In a bowl, combine egg whites and cream of tartar. Beat on high speed with whip attachment until whites become foamy. Gradually add sugar, until thick, then add mint extract.
2.
Divide batter in half; with red food coloring, tint one half pink, and with green food coloring, tint second half green. Transfer to two large resealable bags (or pastry bags fitted with large round tips). Snip a 1/2-inch corner off bags. Squeeze meringue batter onto foil-lined sheets, about 26 per sheet. Sprinkle each with a little of the crushed candy cane pieces.
3.
Bake meringues at 200 degrees F for 2 hours, then turn oven off and let cookies sit in oven for 30 minutes. Remove cookies from pans and transfer to a wire rack. Cool completely.
Nutrition information
Per serving: Calories 14, Total Fat 0 g, Saturated Fat 0 g, Carbohydrate 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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