Ingredients
3
egg whites
1/2
teaspoon cream of tartar
3/4
cup sugar
1/8
teaspoon peppermint extract
red or pink gel food color
Preparation
Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
