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2 lg Egg whites, room temp 1/2 c Sugar
1/8 ts Salt 2 Peppermint candies, crushed
1/8 ts Cream of tartar
Arrange oven racks to divide oven in thirds. Heat to 225 deg f. Line two
cookie sheets with foil. In a large bowl, beat egg whites, salt and cream
of tartar until peaks appear. Gradually add sugar and beat at medium speed
for 5 to 6 minutes. Drop by teaspoonfuls onto cookie sheets. Sprinkle with
crushed candy. Bake 1 1/2 hours. Meringues should look dry and white. Turn
off oven. Keep door ajar and let meringues cool. Loosen from foil with
metal spatula. Store loosely covered in a dry place. Makes about 48
meringues each = 0 g fat.
Each meringue: 13 calories, 0 g fat.
1/8 ts Salt 2 Peppermint candies, crushed
1/8 ts Cream of tartar
Arrange oven racks to divide oven in thirds. Heat to 225 deg f. Line two
cookie sheets with foil. In a large bowl, beat egg whites, salt and cream
of tartar until peaks appear. Gradually add sugar and beat at medium speed
for 5 to 6 minutes. Drop by teaspoonfuls onto cookie sheets. Sprinkle with
crushed candy. Bake 1 1/2 hours. Meringues should look dry and white. Turn
off oven. Keep door ajar and let meringues cool. Loosen from foil with
metal spatula. Store loosely covered in a dry place. Makes about 48
meringues each = 0 g fat.
Each meringue: 13 calories, 0 g fat.
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