Merry Meringues Recipes

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
• Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
• Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.

Steps:

• 1. Preheat oven to 250*. 2. Combine sugar & egg whites. 3. Using an electric mixer, fitted with a whip attachment, beat until stiff peaks form. 4. Spoon mounds of the mixture onto two cookie sheets lined with parchment paper. 5. Sprinkle M&M 's milk chocolate candies onto the mounds. 6. Bake at 250* for about 1 hr. Test by turning over & tapping the buttons, they should be hard & sound hallow.

Steps:

• BEAT egg whites and cream of tartar in small bowl with electric mixer on high speed for 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until peaks form.
• DROP tablespoonfuls of the egg white mixture onto a baking sheet lined with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
• BAKE at 225°F for 50 minutes. Turn oven off. Prop oven door open slightly and let meringues stand in the oven for about 1 hour or until completely cooled.

Steps:

• Whip egg whites until frothy.
• Add cream of tarter and salt; whip until stiff and dry.
• Add sugar, beating constantly until very stiff.
• Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
• Drop by spoonfuls onto heavy brown paper.
• Bake at 300 degrees until the meringue sets.
• Cool.
• Remove from brown paper.

Steps:

• Preheat oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
• Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
• Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.