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- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- Red paste food coloring
1. 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).
2. 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.
3. 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.
- 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.
- cal. (kcal) 27,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 6,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- Trans fatty acid (g) 0,
- fiber (g) 0,
- sugar (g) 6,
- pro. (g) 0,
- vit. A (IU) 0,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 20,
- Potassium (mg) 12,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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