Crafty Creations by M.A.

For Day 2 of cookie baking, I chose a cookie that everyone loves because they are so light and they melt in your mouth.  Mint meringues are not cookies to be frozen but they do keep for weeks very nicely as long as they are kept in an airtight container.

If you do not like the flavor of peppermint, substitute vanilla extract for the peppermint and increase the quantity to 1/2 teaspoon of vanilla extract.  Also, you can add other candy decorations (just make sure they are not ones that will melt) or add a couple of drops of food coloring to make them a festive color.

Mint Meringues

Makes 24

Ingredients:

2 large egg whites

1/8 tsp cream of tartar

½ cup sugar

1/8 tsp peppermint extract

colored sugar for decorating

1. Position your oven rack in the center of the oven. Preheat oven to 200 degrees F.  Line a cookie sheet with foil.
2. Beat egg whites with a mixer on medium speed until frothy. Add cream of tartar and continue to beat the eggs until soft peaks form when the beaters are lifted.                                                                                    
3. Beat eggs on high speed, gradually adding sugar one tablespoon at a time until stiff peaks form that are very white and glossy. Beat in the peppermint extract.                                                                                                                
4. Spoon meringue into a piping bag fitted with a large star shaped pastry tip.   Pipe into mounds on the foil lined cookie sheet.   Sprinkle with colored sugar for decorations.                                                                   
5. Bake for 3 hours until the meringues are dry and crisp. Allow cookies to cool.
6. Store cookies in airtight container at room temperature.

If you are like me and do not like to purchase special pastry bags, you can use a gallon size re-sealable bag and just cut the tip off one corner.

Enjoy!