Mint chocolate meringues

3 dozen

Ingredients

Quantity Ingredient
3 Egg whites, room temp
½ cup Superfine sugar
¾ cup Coarsely chopped Andes Mints

Directions

Preheat oven to 275 degrees. Line cookie sheets with parchment paper. Beat the egg whites in a mixer bowl until foamy. Gradually beat in the sugar, 1 T at a time, and continue beating until the peaks are very stiff and glossy. Gently fold in the chopped candies.

Drop the meringue, in mounds of about 2 tsps, about 1" apart on the paper-lined cookie sheets. Bake until the meringues are quite dry but still slightly chewy inside, 1 to 1½ hours. Let cool completely.

From The Silver Palate Good Times Cookbook by Julee Russo & Sheile Lukins. Submitted By TERRI WOLTMON On 04-30-95

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