Mint Twist Meringues
(from Lucianolinda’s recipe box)
Prep time: 30 minutes
Cook time: 40 minutes
Serves 24 people
Categories: Cookies
Ingredients
- 2 egg white
- 1/2 tsp. cream of tartar
- 1/4 tsp. peppermint extract
- 1/2 cup sugar
- 1/4 cup crush red and green mint candies
Directions
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Preheat oven to 250 degrees. Add the cream of tartar and peppermint extract to egg whites; beat on medium speed until foamy. Gradually ass the sugar, 1 Tbsp. at a time, beating on high speed after each addition until sugar is dissolved. Continue beating the mixture until stiff, glossy peaks form.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1 1/2 inch diameter cookies 2 inches apart onto parchment paper lined baking sheets. Sprinkle with mint candies.
- Bake meringues 40 to 45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour.
- Remove from baking pans to a wire rack to cool completely. Store meringues at room temperature in an airtight container.