Star Mint Meringues

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


Step 1

Preheat oven to 200 degrees F.

Step 2

Line a cookie sheet with parchment paper; set aside.

Step 3

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).

Step 4

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.

Step 5

Bake in the preheated oven for 1-1/2 hours or until meringues appear dry and are firm when lightly touched.

Step 6

Transfer cookies to a wire rack; let cool.

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