Peppermint Meringues
Yield
4 dozenPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
at room temperature |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| 2 | each |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
at room temperature |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 2 | each |
peppermint stick candy
crushed |
* |
Directions
Arrange oven racks to divide oven in thirds.
Heat to 225 degrees F.
Line two cookie sheets with foil.
In a large bowl, beat egg whites, salt and cream of tartar until peaks appear.
Gradually add sugar and beat at medium speed for 5 to 6 minutes.
Drop by teaspoonfuls onto cookie sheets.
Sprinkle with crushed candy. Bake 1½ hours.
Meringues should look dry and white.
Turn off oven. Keep door ajar and let meringues cool.
Loosen from foil with metal spatula. Store loosely covered in a dry place.
