Mint Chocolate MeringuesRecipe from: Silver Palate Goodtimes Cookbook3 egg whites, room temperature 1/2 cup superfine sugar 3/4 cup coarsely chopped Andes Mints Preheat oven to 275o. Line cookie sheets with foil. Beat egg whites until foamy. Gradually beat in sugar, 1 Tbsp at a time and continue beating until peaks are very stiff and glossy. Gently fold in the chopped candies. Drop the meringue mixture in mounds of 2 tsp about 1 inch apart on the cookie sheets. Bake until the meringues are dry, but still chewy inside (about 1 - 1 1/2 hours) Let cool completely. Makes 3 dozen cookies. |
|