HOLIDAY MERINGUES RECIPE - BETTYCROCKER.COM
Do you love peppermint? Tis the season for these merry meringues with fresh flavor.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
- Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
- Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
Nutrition Facts : Calories 20 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 0 mg, SugarContent 4 g, TransFatContent 0 g
HOLIDAY MERINGUE MINIATURES RECIPE: HOW TO MAKE IT
My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes)., Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food coloring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking sheets., Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 5 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 free food.
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