Christmas Meringues
- 4 Land O Lakes Eggs (whites only), at room temperature
- 2 teaspoons almond extract
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 4 drops green food color
- Red and green candied cherries, cut as desired
- Heat oven to 275F.
- Combine egg whites, almond extract and cream of tartar in bowl.
- Beat at low speed, scraping bowl often, until foamy.
- Beat at high speed, gradually adding 2 tablespoons sugar at a time and scraping bowl often, 2-3 minutes or until stiff peaks form and sugar is almost dissolved.
- Stir in food color.
- Place meringue in pastry bag fitted with large star tip (number 8).
- Pipe onto parchment-lined cookie sheets forming 2-inch wreaths; decorate with candied cherries.
- Bake 25 minutes.
- Reduce oven to 250F.
- Continue baking 23-27 minutes or until edges are set.
- Cool on parchment paper.
o lakes eggs, almond, cream of tartar, sugar, color, red
Taken from www.landolakes.com/recipe/2536/christmas-meringues (may not work)