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Minty Meringues

Minty Meringues

Minty Meringues

egg whites
cream of tarter
1/4 teaspoons
1/8 teaspoons
green food coloring
6 drops
superfine sugar
1/2 cups
peppermint extract
1/2 teaspoons
vanilla extract
1/2 teaspoons


Beat egg whites until foamy in a large bowl at high speed; sprinkle cream of tarter, salt, and food coloring over the egg whites and continue beating until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Beat in flavorings just until blended.

Spoon meringue into decorating bag fitted with No. 30 star tip; pipe out meringue stars onto 2 large foil-lined baking sheets. Bake at 225 degrees F for 45 minutes; turn of oven and let dry in oven 1 hour. Remove from oven and let dry completely on a wire rack. Layer stars between strips of waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze for several weeks. Makes 20 dozen.


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