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1
NOTES:.
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2
I used green starlight mint candies and I used only 14.
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3
The amount is up to you.
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4
I also used 1 drop green food color.
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5
As in working with egg whites always make sure you bowl is ABSOLUTELY clean and free of grease.
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6
What you use for lining your pans is up to you.
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7
Position racks to divide oven in thirds and heat to 200 degrees F.
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8
Use 2 large baking sheets lined with quick-release foil or silicone pad or parchment paper or brown wrapping paper(paper bag).
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9
You will also need a large party or deco bag with large star tip.
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10
Beat egg whites and cream of tartar(or its substitute as stated)in large bowl with medium speed mixer until sof peaks form.
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11
Gradually add the sugar 1 Tbs at a time until incorporated.
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12
Switch speed to high and beat for 3-4 minutes, scraping down sides of bowl with rubber(silicone) spatula until stiff and shiny peaks form.
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13
Add in extract and food color to desired shade.
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14
Spoon into pastry bag with star tip and squeeze out a 1 1/2 inch wide rosette, 1 inch apart on the baking sheets.
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15
Lightly sprinkle tops with crushed starlight mints.
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16
Bake 3 to 3 1/4 HOURS until meringues are dry and crisy all the way through.
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17
Cool on sheets on racks and remove from lining when cool.
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18
STORE:.
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19
Airtight at cool room temp up to 2 months.
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20
Any moisture will wilt them.
