Mint chocolate meringues
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites, room temp | |
| ½ | cup | Superfine sugar |
| ¾ | cup | Coarsely chopped Andes Mints |
Directions
Preheat oven to 275 degrees. Line cookie sheets with parchment paper. Beat the egg whites in a mixer bowl until foamy. Gradually beat in the sugar, 1 T at a time, and continue beating until the peaks are very stiff and glossy. Gently fold in the chopped candies.
Drop the meringue, in mounds of about 2 tsps, about 1" apart on the paper-lined cookie sheets. Bake until the meringues are quite dry but still slightly chewy inside, 1 to 1½ hours. Let cool completely.
From The Silver Palate Good Times Cookbook by Julee Russo & Sheile Lukins. Submitted By TERRI WOLTMON On 04-30-95