Pink Peppermint Meringues
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Pink Peppermint Meringues
YIELD Makes about 74 meringues
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INGREDIENTS
| 3 | egg whites |
| 1/8 | teaspoon peppermint extract |
| 5 | drops red food coloring |
| 1/2 | cup superfine sugar* |
| 6 | sugar-free peppermint candies, finely crushed |
PREPARATION:
- Preheat oven to 200°F. Line 2 cookie sheets with parchment paper; set aside.
- Beat egg whites in medium bowl with electric mixer at medium-high speed about 45 seconds or until frothy. Stir in peppermint extract and food coloring. Add sugar, 1 tablespoon at a time, while mixer is running. Continue beating until egg whites are stiff and glossy.
- Drop meringue by teaspoonfuls into 1-inch mounds on prepared cookie sheets; sprinkle evenly with crushed peppermint candies.
- Bake 2 hours or until meringues are dry when tapped. Transfer parchment paper with meringues to wire racks to cool completely. When cool, peel meringues off parchment; store in airtight container.
This recipe appears in:
Mint
NUTRITIONAL INFORMATION:
| Serving Size: | 1 meringue |
| Sodium | 3 mg |
| Protein | <1 g |
| Carbohydrate | 2 g |
| Total Fat | <1 g |
| Calories from Fat | <1 % |
| Calories | 6 |
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