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Ingredients:
- 3 egg whites
- 1 tsp. vanilla
- 1/4 tsp. cream of tartar
- 2 tbsp. finely chopped fresh mint leaves
- 1 1/2 cups granulated sugar
- 1 recipe pink icing
- 3 cups powdered sugar
- 3 tbsp softened butter
- 1 1/2 tsp vanilla
- 1 or 2 drops red food coloring
Directions:
- Preheat oven to 300 degrees F.
- In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and mint leaves with an electric mixer on high speed until soft peaks form (tips curl).
- Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).
- Spoon meringue into a large pastry bag fitted with a large star tip.
- Pipe 1-inch-diameter mounds 1 inch apart onto parchment paper lined baking sheets. (makes about 140 cookies)
- Bake in preheated oven for 20 minutes or until stars are firm and bottoms are very lightly browned.
- Transfer to racks; let cool completely before making the sandwiches.
- In a small bowl, stir together powdered sugar, softened butter, and vanilla.
- Add 1 or 2 drops red food coloring to tint a light pink color.
- Stir in 1 to 2 tablespoons milk until icing is smooth and of spreading consistency.
- Spread bottoms of half the meringue stars with about 1 teaspoon Pink Icing.
- Gently press the bottoms of the other half of the meringue stars into icing to form sandwiches.
- Makes 70 meringue sandwiches, more or less depending on how large/small you piped them.
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