2 teaspoons almond extract
1/2 teaspoon cream of tartar
1 cup sugar
4 drops green food color
Red and green candied cherries, cut as desired
Heat oven to 275°F.
Combine egg whites, almond extract and cream of tartar in bowl. Beat at low speed, scraping bowl often, until foamy. Beat at high speed, gradually adding 2 tablespoons sugar at a time and scraping bowl often, 2-3 minutes or until stiff peaks form and sugar is almost dissolved. Stir in food color.
Place meringue in pastry bag fitted with large star tip (number 8). Pipe onto parchment-lined cookie sheets forming 2-inch wreaths; decorate with candied cherries. Bake 25 minutes.
Reduce oven to 250°F. Continue baking 23-27 minutes or until edges are set. Cool on parchment paper.
- Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.
- It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking