Pink Peppermint Meringues
Makes about 74 meringues
|1/8||teaspoon peppermint extract|
|5||drops red food coloring|
|1/2||cup superfine sugar*|
|6||sugar-free peppermint candies, finely crushed|
*Or, 1/2 cup granulated sugar processed in food processor 1 minute until very fine, or sugar substitute baking blend of your choice.
- 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.
|Serving Size:||1 meringue|
|Total Fat||<1 g|
|Calories from Fat||<1 %|
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