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Mint Twist Meringues

 Mint Twist Meringues
Light and airy, these delicate meringues give you a refreshing burst of peppermint. I sprinkle them with crushed mint candies and baking cocoa. —Cheryl Perry, Hertford, North Carolina
24 ServingsPrep: 30 min. Bake: 40 min. + standing

Ingredients

  • 2 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon peppermint extract
  • 1/3 cup sugar
  • 1/4 cup crushed red and green mint candies
  • 1 tablespoon baking cocoa

Directions

  • Place egg whites in a small bowl; let stand at room temperature 30
  • minutes.
  • Preheat oven to 325°. Add cream of tartar and extract to egg
  • whites; beat on medium speed until foamy. Gradually add sugar, 1
  • tablespoon at a time, beating on high after each addition until
  • sugar is dissolved. Continue beating until stiff glossy peaks form.
  • Cut a small hole in the tip of a pastry bag or in a corner of a
  • food-safe plastic bag; insert a small star tip. Transfer meringue to
  • bag. Pipe 1-1/2-in. diameter cookies 2 in. apart onto parchment
  • paper-lined baking sheets. Sprinkle with candies.
  • Bake 40-45 minutes or until firm to the touch. Turn oven off; leave
  • meringues in oven 1 hour. Remove from pans to a wire rack. Dust with
  • baking cocoa. Store in an airtight container. Yield: 2 dozen.

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Mint Twist Meringues (continued)

Nutritional Facts: 1 cookie equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 4 g carbohydrate, trace fiber, trace protein.