2 egg whites
¼ teaspoon cream of tartar
½ cup sugar
½ teaspoon mint extract
Green food coloring
Chopped candied cherries
Heat oven to 200°F. Cover 2 cookie sheets with foil. Beat egg
whites and cream of tartar until foamy. Then, beat in sugar 1 tablespoon
at a time. Add mint extract and a few drops of green food coloring.
Continue beating until stiff and glossy. Spoon meringue into plastic
bag and close. Next, cut off a corner about ¼ inch. Pipe
on foil, two 1 ½ inch circles of meringue. One on top of
the other to look like wreaths. Decorate with chopped candied cherries.
Bake for 45 minutes. Turn off oven and leave in over for an additional
1 hour to dry. Peel from foil and cool.
Leftover egg yolks can be used to paint holiday crafts. Just combine
food coloring with egg yolks. It makes a fun glossy paint.
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