Mint Twist Meringues Recipe

5 1 1
Mint Twist Meringues Recipe
Mint Twist Meringues Recipe photo by Taste of Home
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Mint Twist Meringues Recipe

Read Reviews
5 1 1
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 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

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.
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 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
  1. 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.
  2. Pipe or drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with candies.
  3. 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.
Originally published as Mint Twist Meringues in Country Woman Christmas Annual 2011, p61

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SandraMcClure User ID: 7924169 279281
Reviewed Dec. 14, 2017

"These were wonderful! So simple and easy to make."

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