Mint Meringues

from Colette's Christmas
by Colette Peters

THESE LIGHT-AS-A-FEATHER cookies will melt in your mouth. A touch of mint makes them a refreshing treat after a heavy Christmas meal.

Makes 20 cookies

parchment or brown paper
2 egg whites, room temperature
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon mint extract
green liquid food coloring
pastry bag and coupler
tip #19
colored sprinkles or mini-chocolate chips for decorating

Preheat the oven to 275 degrees F. Place a sheet of parchment or brown paper on a cookie sheet. Beat the egg whites at medium speed until foamy. Add the cream of tartar. Beat at high speed until soft peaks form. Add the sugar one tablespoon at a time while beating. Continue beating on high until stiff peaks form. Fold in the mint extract and 2 or 3 drops of the food coloring, until the mixture is pale green. Place the meringue in a grease-free pastry bag with the #19 tip attached and pipe trees on the paper, using a widening zigzag motion. Sprinkle with mini-chocolate chips or colored sprinkles. Bake on the paper-covered cookie sheet for about 20 minutes or until dry but not brown.

© 1993 by Colette Peters