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Lime Meringue Wreaths

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  • Makes: 12 servings
  • Makes: about 36 cookies
  • Stand: 30 mins
  • Prep: 35 mins
  • Bake: About 20 mins 300°F per batch

Lime Meringue Wreaths

Directions

  1. In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line cookie sheets with parchment paper; set aside. Add lime peel, lime juice, cream of tartar, salt and food coloring (if using) to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  1. Spoon egg white mixture into a pastry bag fitted with a 1/2-inch open star tip. Pipe 1 1/2-inch wreaths 1 inch apart on the prepared cookie sheets. Sprinkle with nonpareils.
  1. Bake about 20 minutes or until firm when lightly touched and bottoms are very light brown. Transfer to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 1 month.

Nutrition Facts (Lime Meringue Wreaths)

  • Per serving:
  • 34 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 22 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 8 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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