12 red candied cherries
3 egg whites
¼ teaspoon cream of tartar
½ cup sugar
¼ teaspoon mint extract
Green food coloring

Cut 8 candied cherries into 9 thin strips and 4 cherries into small pieces; set aside.

Preheat oven to 200°F.  Spray 2 baking sheets with non-stick vegetable spray.

In a small bowl, beat egg whites with cream of tartar until soft peaks form.  Gradually beat in sugar until stiff peaks form.  Beat in mint extract and a few drops of green food coloring.

Spoon meringue into a large pastry bag fitted with a large rosette tube.  Pipe meringue into rings, about 2-inch in diameter, onto prepared baking sheets.  Place 3 cherry slivers on each wreath and 3 or 4 cherry pieces.

Bake for 1 hour and 15 minutes; turn oven off and let meringue stand for 1 hour and 15 minutes to dry completely.

Carefully loosen and remove cookies to a wire rack; cool completely.

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