Sweet as Angels' Kisses
Decorate with colored sugars to match the season. Or, for a more festive look, sprinkle with crushed peppermint candies before baking.
Makes 20 servings
|4||egg whites, at room temperature|
|1/4||teaspoon cream of tartar|
|1||cup granulated sugar|
|1/4||teaspoon peppermint or mint extract or desired fruit-flavored flavoring|
|Few drops red or green food coloring|
|Sprinkles or colored sugar (optional)|
- Preheat oven to 250°F. Line baking sheets with parchment paper or aluminum foil; set aside.
- Beat egg whites in large bowl with electric mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in extract and food coloring.
- Drop rounded tablespoonfuls of egg white mixture onto prepared baking sheets; decorate with sprinkles, if desired.
- Bake 35 to 45 minutes or until cookies are firm to the touch and just beginning to brown around edges. Remove to wire racks; cool completely.
Omit extract, food coloring and decorations. Beat egg white mixture as directed until stiff peaks form; fold in 1/3 cup unsweetened cocoa powder. Drop rounded tablespoons of egg white mixture onto prepared baking sheets as directed; sprinkle lightly with chocolate sprinkles or finely chopped nuts. Continue as directed.
|Serving Size:||3 cookies|
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