Minty Meringue Snowflakes

Ingredients

1/2 cup / 125 ml

Naturegg Simply Egg Whites Free Run

1 tsp / 5 ml

cream of tartar

1/2 tsp / 2 ml

peppermint extract

pinch

salt

2 cup / 500 ml

icing sugar

Coloured sugar, sprinkles, very finely crushed Candy canes (optional)

Directions

1. Preheat the oven to 200°F (100°C). Line large, rimmed baking sheets with parchment paper; set aside. Beat the egg whites with the cream of tartar, peppermint extract and salt, using an electric mixer set to high, until fluffy.

2. Add the sugar, a spoonful at a time, beating on high until fully incorporated. Beat until the egg whites are glossy and hold a stiff peak.

3. Spoon the meringue into a large piping bag, fitted with a number 30 star tip. (Or spoon into a large, plastic re-useable bag; snip 1/2-inch/1 cm from the corner). Pipe snowflake shapes onto the prepared baking sheets. Sprinkle with decorations as preferred.

4. Bake, rotating the pans once, for 90 minutes or until dry but not browned. Cool completely on the baking sheets. Carefully transfer cookies to an airtight container between layers of parchment paper and store, at room temperature, for up to 2 weeks.

Tips

1. Pipe thick connecting lines for the snowflakes in order to make them less fragile to handle.

2. Draw snowflakes on parchment paper as a guide to use during piping but be sure to turn the paper over so the pencil marks don't come in contact with the meringue.

3. Replace peppermint extract and candy canes with another flavoured extract such as almond or vanilla.

4. Room temperature egg whites whip up to a better volume. Let stand at room temperature for at least one hour prior to whipping. Or, to quickly warm cold egg whites, pour into a measuring cup and set the cup in a bowl filled with hot tap water for 10 minutes.