Serves: 32
Total Calories: 31
In a medium bowl, beat egg white with a fork until foamy. Add powdered sugar, food color and peppermint extract. Stir with a wooden spoon until smooth.
Stir in small amounts of powdered sugar until mixture pulls away from sides of the bowl. With clean hands, squeeze and turn mixture until smooth (add some more powdered sugar if sticky). Roll 1 tablespoon of the mixture into a ball. Flatten the ball to make it about 1/2 inch thick. With your fingers, form a point on one end. Press the edge of a knife into the other end to form the top of the heart and round off the sides. Press heart into colored sprinkles. Place on waxed paper. Keep making hearts until all the mixture is used. Let hearts stand uncovered for 2 hours. Turn over and let stand 2 hours longer. Store in a tightly covered container.
This Gus Gingham's Hearts recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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