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3 egg whites
¼ tsp. cream of tarter
1/8 tsp. salt
6 drops green food coloring
½ c. superfine sugar
½ tsp. peppermint extract
½ tsp. vanilla extract
Beat egg whites until foamy in a large bowl at high speed; sprinkle
cream of tarter, salt, and food coloring over the egg whites and
continue beating until soft peaks form. Gradually add sugar, 1 tbsp.
at a time, beating until stiff peaks form. Beat in flavorings just
until blended.
Spoon meringue into decorating bag fitted with No. 30 star tip;
pipe out meringue stars onto 2 large foil-lined baking sheets. Bake
at 225 degrees F for 45 minutes; turn of oven and let dry in oven
1 hour. Remove from oven and let dry completely on a wire rack.
Layer stars between strips of waxed paper in an airtight container.
Store at room temperature for up to 1 week or freeze for several
weeks. Makes 20 dozen.
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