|1/4 teaspoons||cream of tartar|
|1/2 teaspoons||mint extract|
|green good coloring|
|to taste||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.