Mint Kissed Meringues

Enjoy these delicious meringues with mint flavor – a cool dessert treat!

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  • prep time 20 min
  • total time 2 hr 25 min
  • ingredients 7
  • servings 48
 

Ingredients

2
egg whites
1/4
teaspoon cream of tartar
1/8
teaspoon salt
1/2
cup sugar
1/4
teaspoon mint extract
3
to 5 drops green food color
Multicolored candy sprinkles, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 200°F. Grease 2 large cookie sheets with shortening or cooking spray. In small bowl, beat egg whites, cream of tartar and salt with electric mixer on medium speed until foamy. On high speed, add sugar, 1 tablespoon at a time, beating until sugar is dissolved, meringue is glossy and very stiff peaks form. Beat in mint extract. With rubber spatula, fold in food color, 1 drop at a time, until well blended and desired color.
  • 2 Use disposable decorating bag or gallon-size food storage plastic bag with 1/2-inch hole cut in one bottom corner of bag (if desired, fit large star tip in decorating bag or in hole of plastic bag). Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto cookie sheets. Sprinkle each with candy sprinkles.
  • 3 Bake on middle oven rack 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool completely, about 5 minutes.
  • 1 Heat oven to 200°F. Grease 2 large cookie sheets with shortening or cooking spray. In small bowl, beat egg whites, cream of tartar and salt with electric mixer on medium speed until foamy. On high speed, add sugar, 1 tablespoon at a time, beating until sugar is dissolved, meringue is glossy and very stiff peaks form. Beat in mint extract. With rubber spatula, fold in food color, 1 drop at a time, until well blended and desired color.
  • 2 Use disposable decorating bag or gallon-size food storage plastic bag with 1/2-inch hole cut in one bottom corner of bag (if desired, fit large star tip in decorating bag or in hole of plastic bag). Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto cookie sheets. Sprinkle each with candy sprinkles.
  • 3 Bake on middle oven rack 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool completely, about 5 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
10
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
10mg
10%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.