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Fresh Mint Kisses
Source: Cooking Light magazine, April 2007. (Entered by Janice Matthews)
Oh-so-simple, tasty, and gluten-free — it’s hard to beat these airy meringue cookies. Furthermore, they are guilt-free — According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a “base” for chopped, sugared fruit such as strawberries, raspberries, or peaches.
Serves: over 100 kisses (18-20 servings)
Step by Step Instructions
- Preheat oven to 300 degrees. Line three baking sheets with parchment paper. Mince the mint leaves if you haven't already done so.
- Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form. Add mint, and beat just until blended.
- Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in one bottom corner of the bag. Squeeze bag gently to pipe about 108 (1-inch-round) mounds onto the parchment-lined baking sheets.
- Bake at 300 degrees for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan. If making these in advance, be sure they're completely cool before placing them in an airtight container to store them.
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