7 matching flavors
- Herby Fresh
These wonderful light and airy confections are complemented by the cooling flavor of mint extract.
Makes 6 dozen or 12 (6 meringue) servings.
(amount per servings)
Total Calories: 144
- Preheat oven to 225°F. Line 2 large baking sheets with foil; spray foil with no stick cooking spray.
- Beat egg whites in large bowl with electric mixer on medium speed until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended. Gently stir in chips.
- Drop by rounded measuring teaspoonfuls 1 inch apart onto prepared baking sheets.
- Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
Complete your meal
Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water. Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue. Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks. For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray. To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.
This recipe features Pure Mint Extract. Here are a few more delicious ways to use it.
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