Mint Twist Meringues Recipe
Mint Twist Meringues Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing

Ingredients

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

Directions

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. 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. Store in an airtight container. Yield: 2 dozen.
Originally published as Mint Twist Meringues in Country Woman Christmas Annual 2011, p61

Nutritional Facts

1 cookie: 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 2 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon peppermint extract
  • 1/2 cup sugar
  • 1/4 cup crushed red and green mint candies
  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 250°. 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.
  3. 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.
  4. 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. Store in an airtight container. Yield: 2 dozen.
Originally published as Mint Twist Meringues in Country Woman Christmas Annual 2011, p61

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