Peppermint Meringue Cookies ~Fit pastry bag (12″ or 18″) with a 1/2″ large open star pastry tip. With a small brush paint stripes of food coloring paste inside the bag. ~3 large egg whites 1/4 t cream of tarter 1/4 t pure peppermint extract (oil will not work) dash of salt 3/4 C sugar parchment paper Bake for 90 minutes, but do not let them brown. Allow to cool completely. Meringues will be crunchy. Store in an air tight container. The meringues should keep for a couple of weeks.