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

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. 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.
3. 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.
4. Bake meringues 40 to 45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour.
5. Remove from baking pans to a wire rack to cool completely. Store meringues at room temperature in an airtight container.

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