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PEPPERMINT MERINGUE DROPS Recipe

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This recipe for PEPPERMINT MERINGUE DROPS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Large Egg Whites
1/4 Tsp. Cream of Tartar
3/4 Cup Confectioner's Sugar
Red Food Coloring
Crushed Peppermint Candies

Directions:
Directions:
Preheat oven to 200.
Line 2 large cookie sheets with foil. In a bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in sugar, 2 Tbsp. at a time, beating well after each addition until whites stand in stiff, glossy peaks. Add a few drops of red food coloring and beat until mixed. Gently spoon meringue into a gallon-size ziploc bag. Snip off a corner to make a 1-inch opening. Holding bag upright squeeze mounds 1 1/2 -inches in diameter and 1 1/2 inches high onto prepared cookie sheets (close together but not touching) Lightly sprinkle crushed candy over tops. Bake 2 hours.
Turn oven control to off. With oven door slightly ajar, leave meringues in oven 30 minutes longer to dry. Cool completely on cookie sheets on wire racks. With metal spatula, carefully loosen meringue drops from foil. Store in airtight containers.

 

 

 

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