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Peppermint Meringues |
"These are superb, light and airy. The colors are remarkable for the holidays."
Ingredients :
- 2 egg whites
- 1/eight teaspoon salt
- 1/eight teaspoon cream of tartar
- 1/2 cup white sugar
- 2 peppermint sweet canes, overwhelmed
Instructions :
Prep : 20M | Cook : 48M | Ready in : 5H |
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- Preheat oven to 225 levels F (a hundred and ten tiers C). Line 2 cookie sheets with foil.
- In a massive glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to tender peaks. Gradually upload sugar, persevering with to beat until whites form stiff peaks. Drop by using spoonfuls 1 inch apart on the organized cookie sheets. Sprinkle beaten peppermint candy over the cookies.
- Bake for 1 1/2 hours in preheated oven. Meringues ought to be absolutely dry at the interior. Do not permit them to brown. Turn off oven. Keep oven door ajar, and allow meringues sit down within the oven till completely cool. Loosen from foil with metal spatula. Store loosely protected in cool dry area for up to two months.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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