Star Mint Meringues
- 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.
From the Test Kitchen
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 (Star Mint Meringues)
- Per serving:
- 27 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 20 mg sodium,
- 6 g carb.,
- 0 g fiber,
- 6 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Wendy Jones 526 Days Ago
i agree... thought it was just me doing something wrong. Did not turn out.
Sherry Barker 884 Days Ago
This recipe DOES NOT WORK. I followed directions exactly and the whites failed to reach stiff peak stage after 30 minutes with a stand mixer. Something is wrong with this recipe...I am so disappointed as I was planning on giving these meringues as a food gift present for Christmas...what a waste of eggs!!!