Peppermint Meringues
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 18.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.4 g
View full nutritional breakdown of Peppermint Meringues calories by ingredient
Introduction
"These are very good, light and airy. The colors are great for the holidays." "These are very good, light and airy. The colors are great for the holidays."Number of Servings: 50
Ingredients
-
Granulated Sugar, .75 cup
egg white, fresh, 4 large
*Spearmint or Peppermint extract, 1 serving
Cream of tartar, 1/4 tsp
*Candy Cane, Medium (5")
Directions
Directions
1.Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Number of Servings: 50
Recipe submitted by SparkPeople user CUEPID.
1.Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Number of Servings: 50
Recipe submitted by SparkPeople user CUEPID.
