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Ingredients

• 2 egg whites, room temperature
• 1/8 t salt
• 1/8 t white vinegar or cream of tartar
• 1/8 t peppermint extract
• 6-8 drops green food coloring
• 1/2 cup sugar
• decorating pink crystals, optional
• In a medium bowl beat the egg whites, salt, vinegar, extract and food coloring on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 mins.
• Drop by rounded teaspoonfuls 2 inches apart onto parchment lined baking sheets. Sprinkle with pink crystals if using. Bake at 250 for 40-45 mins. or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to a wire rack. Store in a airtight container.
• Note: You can change the flavor and color of these Meringue cookies by changing the flavor of extract and the color of the food coloring
• Raspberry extract, red food coloring; Lemon extract, yellow food coloring, Vanilla extract, no food coloring and Blueberry extract, blue food coloring.

Description

Turnips 2 Tangerines