Peppermint Meringues The Best Recipes

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Peppermint Meringues

"These are very good, light and ethereal. The colorations are first-rate for the holidays."

Ingredients :

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
half cup white sugar
2 peppermint candy canes, overwhelmed

Instructions :

Prep : 20M	Cook : 48M	Ready in : 5H

Preheat oven to 225 ranges F (one hundred ten degrees C). Line 2 cookie sheets with foil.
In a large glass or steel mixing bowl, beat egg whites, salt, and cream of tartar to smooth peaks. Gradually add sugar, continuing to overcome till whites shape stiff peaks. Drop through spoonfuls 1 inch apart on the organized cookie sheets. Sprinkle crushed peppermint sweet over the cookies.
Bake for 1 half of hours in preheated oven. Meringues must be completely dry on the interior. Do now not allow them to brown. Turn off oven. Keep oven door ajar, and allow meringues sit down in the oven until completely cool. Loosen from foil with metal spatula. Store loosely protected in cool dry place for up to 2 months.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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