Triplemint Meringues
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 69.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 7.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g
View full nutritional breakdown of Triplemint Meringues calories by ingredient
Introduction
Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap. Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap.Number of Servings: 24
Ingredients
-
½ cup vanilla sugar
pinch salt
3 tbsp potato starch
½ tsp dried mint leaves, crumbled
3 egg whites, at room temperature
4 drops green food colouring
½ tsp peppermint extract
1 cup mint chocolate chips
Directions
Preheat the oven to 250F and line a baking sheet with parchment.
Whisk together the sugar, salt, potato starch and mint in a small bowl, set aside.
In a metal or ceramic (not plastic) bowl, whip egg whites until soft peaks form.
Slowly beat in the sugar mixture and whip until stiff, glossy peaks form.
Add the food colouring (if using) and extract and beat until incorporated.
By hand, fold in the mint chocolate chips.
Dollop spoonfuls onto the parchment for “rustic” (i.e. no-fuss) cookies, or transfer the meringue to a piping bag and pipe round blobs onto the sheet.
Bake for 75 minutes on the lowest rack of the oven.
Turn off the oven, leaving the cookies inside, and leave for 3-4 hours before removing.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the sugar, salt, potato starch and mint in a small bowl, set aside.
In a metal or ceramic (not plastic) bowl, whip egg whites until soft peaks form.
Slowly beat in the sugar mixture and whip until stiff, glossy peaks form.
Add the food colouring (if using) and extract and beat until incorporated.
By hand, fold in the mint chocolate chips.
Dollop spoonfuls onto the parchment for “rustic” (i.e. no-fuss) cookies, or transfer the meringue to a piping bag and pipe round blobs onto the sheet.
Bake for 75 minutes on the lowest rack of the oven.
Turn off the oven, leaving the cookies inside, and leave for 3-4 hours before removing.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.