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Instructions |
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Beat egg white with an electric mixer until it forms stiff peaks.
Combine sugar, corn syrup and water in a saucepan. Stir until
sugar dissolves.
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With a parent's help, heat mixture until a candy thermometer
reads 234 degrees F. Cooks call this the soft ball stage. Slowly
pour hot syrup over egg whites. Beat until mixture is very stiff.
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Mix in peppermint extract and a few drops of food coloring.
Scoop by teaspoon onto a sheet of waxed paper, swirling the
tops for decoration. You can also use a pastry bag.
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Let mint puffs cool on the counter until firm.
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Originally Submitted
9/11/2016
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