Mint Chocolate Meringues

Recipe from:  Silver Palate Goodtimes Cookbook

3 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.

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