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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: 35 min. + standing


  • 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


  • In a large bowl, beat the egg whites, cream of tartar and extract on
  • medium speed until soft peaks form. Gradually beat in sugar, 1
  • tablespoon at a time, on high until stiff glossy peaks form and
  • sugar is dissolved.
  • Pipe or drop by tablespoonfuls 2 in. apart onto parchment paper-lined
  • baking sheets. Sprinkle with candies.
  • Bake at 325° for 40-45 minutes or until set and dry. Turn oven
  • off; leave meringues in oven for 1 hour. Remove to wire rack.
  • Sprinkle with cocoa. Store in an airtight container. Yield: 2 dozen.
Nutritional Facts: 1 cookie equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 4 g carbohydrate, trace fiber, trace protein.