Mint Twist Meringues

• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon peppermint extract
• 1/2 cup sugar
• 1/4 cup crushed red and green mint candies

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250u0b0. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined
4. . Sprinkle with candies.
5. Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.

egg whites, cream of tartar, peppermint, sugar, red and

Taken from www.tasteofhome.com/recipes/mint-twist-meringues/ (may not work)