Mint meringues 5th of July 2011

dear readers,

today I made Mint Meringues. it was a recipe i came across while reading a cookie bible. who knew meringues where cookies?! I am allowed to put the recipe up seeing as a altered it and made it mine. if you follow my mother Sarah Foster on Facebook you may have seen photos of me with the meringues already on there if not I will provide them tommorow because they do not want to work right now. also tommorow I will have another go at the raspberry tart I tried to make in April.

Ingredients:
4 egg whites
1/8 teaspoon cream of tartar
2/3 cup caster sugar
1 teaspoon peppermint essence

makes about 18 depending on how big you do the dollops of meringue.

Method:
1: preheat oven to 93 degrees Celsius or 200 degress Fahrenheit
2: whip egg white and cream off tartar till soft peaks form
3: add sugar a little at a time till firm peaks form. taking about 2 minutes in all.
4: add peppermint and fold in.
5: spoon mixture onto lined baking trays, make sure to spread the mixture out seeing as it will puff up.
6: cook for 1 and a half hours.
7: take a test meringue, if feels slightly sticky then it is cooked properly.

NOTE: at half way switch baking trays  and every 15 minutes turn the pans around to ensure even baking and no burnt bits.