Easy Pink Peppermint Meringues Recipe - Light & Delicious!

INGREDIENTS

3 egg whites 1/8 teaspoon peppermint extract 5 drops red food coloring 1/2 cup superfine sugar* 6 sugar-free peppermint candies, finely crushed *Or, 1/2 cup granulated sugar processed in food processor 1 minute until very fine, or sugar substitute baking blend of your choice.

PREPARATION:

1. Preheat oven to 200°F. Line 2 cookie sheets with parchment paper; set aside.
2. Beat egg whites in medium bowl with electric mixer at medium-high speed about 45 seconds or until frothy. Stir in peppermint extract and food coloring. Add sugar, 1 tablespoon at a time, while mixer is running. Continue beating until egg whites are stiff and glossy.
3. Drop meringue by teaspoonfuls into 1-inch mounds on prepared cookie sheets; sprinkle evenly with crushed peppermint candies.
4. Bake 2 hours or until meringues are dry when tapped. Transfer parchment paper with meringues to wire racks to cool completely. When cool, peel meringues off parchment; store in airtight container.

This recipe appears in: Mint NUTRITIONAL INFORMATION: Serving Size: 1 meringue Sodium 3 mg Protein <1 g Carbohydrate 2 g Total Fat <1 g Calories from Fat <1 % Calories 6