Tips

PEPPERMINT MERINGUES

Advertisements

Ingredients: • 3 large egg whites • 3/4 cup sugar • 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract • Red gel-paste food coloring Directions: Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside. Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Mix in peppermint concentrate. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed container. Makes 90 – 100 small cookies. Servings: 30 • Size: 3 cookies Points +: 1 pt • Smart Points: 1 Calories: 21 • Fat: 0 g • Carb: 5 g • Fiber: 0 g • Protein: 0.5 g • Sugar: 5 g Sodium: 6 mg Adapted from Martha Stewart & SkinnyTaste

Advertisements
To Top