Mint Chocolate Meringues Recipe
Yield: 3 dozenRecipe by luhu.jp
Ingredients:
3: Egg whites, room temp
3/4 cup: Coarsely chopped Andes Mints,
1/2 cup: Superfine sugar,
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 1 1/2 hours. Let cool completely.
From The Silver Palate Good Times Cookbook by Julee Russo & Sheile
Lukins. Submitted By TERRI WOLTMON On 04-30-95
Source from luhu.jp
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 1 1/2 hours. Let cool completely.
From The Silver Palate Good Times Cookbook by Julee Russo & Sheile
Lukins. Submitted By TERRI WOLTMON On 04-30-95
Source from luhu.jp
Tags
Cake/cookie