Ingredients
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2
-
1/4
-
1/8
-
1/2
-
1/4
-
3 - 6
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-
-
-
-
-
-
-
-
Directions
Mint Meringues, cookies, fat free, What am I doing wrong my cookies come out too runny almost like instant pudding? I can’t put the batter in a pastry bag , Wonderful, but very addictive I have made this many times and change flavors for a new taste
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Steps
|
1
Done
|
Heat Oven to 200 Degrees. |
|
2
Done
|
Grease 2 Large Cookie Sheets, Set Aside. |
|
3
Done
|
Combine Egg Whites, Cream of Tarter, and Salt in Medium Bowl. |
|
4
Done
|
Beat Until Foamy. |
|
5
Done
|
Add Sugar 1 Tbls at a Time, Beating Until Egg Whites Are Very Stiff and Glossy and Sugar Is Disolved. |
|
6
Done
|
Beat in Mint Extract and Food Color. |
|
7
Done
|
Fit a Decorater Bag With a Large Star Tip. |
|
8
Done
|
Spoon Meringue Into Bag. |
|
9
Done
|
Pipe Meringue in 1 Inch Puffs on Prepared Cookie Sheets. |
|
10
Done
|
Sprinkle With Colored Sugar If Desired. |
|
11
Done
|
Place Cookie Sheets on Center Rack of Preheated Oven. |
|
12
Done
|
Bake For 2 Hours. |
|
13
Done
|
Remove from Cookie Sheet Immediately, Cool Completely on Wire Racks. |
