Dehydrated Meringue Cookies
1/4TSP cream of tartar
3/4CUPS granulated sugar
1/2TSP peppermint extract
red & green food coloring (gel is best but doesn’t matter)
Add the egg whites and cream of tartar to a large bowl. Use an electric mixer, beat the egg whites on medium speed until they become frothy. This will take about 2-3 minutes.
Increase the speed to medium-high and gradually add the sugar, a little bit at a time. Once all the sugar is added, turn the speed all the way up to high and beat the egg whites until they are glossy and form stiff peaks when the beater is lifted, about 4 minutes.
Turn the speed down to low and slowly add in the peppermint extract.
Use a small brush to paint lines of red food coloring inside a piping bag fitting with a large piping tip, spacing the lines 1/2 to 1-inch apart.
Fill a piping bag with meringue use the tip you prefer. Squeeze out in shapes you want, on a dehydrating sheet spacing them 1 inch apart.
These can be done in oven at 200 for 1 hour and 1 hour left in oven with door stayed closed after cooking.
We make this every Christmas
