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| Peppermint Meringues |
"These are excellent, mild and ethereal. The colors are wonderful for the vacations."
Ingredients :
- 2 egg whites
- 1/eight teaspoon salt
- 1/8 teaspoon cream of tartar
- half cup white sugar
- 2 peppermint candy canes, crushed
Instructions :
| Prep : 20M | Cook : 48M | Ready in : 5H |
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- Preheat oven to 225 stages F (a hundred and ten stages C). Line 2 cookie sheets with foil.
- In a massive glass or metal blending bowl, beat egg whites, salt, and cream of tartar to gentle peaks. Gradually upload sugar, persevering with to overcome until whites shape stiff peaks. Drop through spoonfuls 1 inch apart at the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 1 half of hours in preheated oven. Meringues ought to be completely dry on the internal. Do not permit them to brown. Turn off oven. Keep oven door ajar, and permit meringues sit inside the oven until absolutely cool. Loosen from foil with metal spatula. Store loosely included in cool dry location for up to two months.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/removal from the pan.
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