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Preheat oven to 200°F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open star tip. Carefully transfer meringue into the bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 1 1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool.