Star Mint Meringues
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
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- Reynolds® Parchment Paper
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- Red paste food coloring
Preheat oven to 200 degrees F.
Line a cookie sheet with parchment paper; set aside.
In a large bowl, combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open star tip. Carefully transfer meringue into the bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 1-1/2 hours or until meringues appear dry and are firm when lightly touched.
Transfer cookies to a wire rack; let cool.