Delicately crisp to the center, these minty meringue cookies are as light as can be. A simple but clever technique for "striping" the piping bag with food coloring gel creates the handsome swirls. In addition to the gel color, you'll need 2 disposable plastic piping bags (16-inch size) and a fine paint brush; you can get all the supplies at craft stores, specialty baking stores, and online. The recipe is a Yummly original created by Saura Kline.
- 3 egg whites (large, at room temperature)
- 1/2 tsp. cream of tartar
- 3/4 cup sugar
- 1/4 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- red food coloring gel
- Preheat the oven to 200°F.
- Line two baking sheets with parchment paper and set aside.
- Combine the egg whites and cream of tartar in a large mixing bowl and whip on high speed until frothy, 20-30 seconds. Continue to beat on high speed, gradually adding the sugar over 1-1 1/2 minutes until all has been added. Scrape down the sides of the bowl and add the vanilla and peppermint extracts. Whip whites on high speed, stopping to scrape the bowl once or twice, until stiff, glossy peaks form when the whisk is lifted from meringue, 4-5 minutes total.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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