Mint Meringues {Recipe Review}

This recipe is: gluten free, dairy free, everyone friendly

Today I’m sharing with you a recipe I would consider “everyone
friendly”. Well maybe not everyone. Vegans wouldn’t be ok with eating these,
but there’s only so much I can do about that…MOSTLY everyone would be ok eating
these.
Mint Meringues…..these are the first and only batch I’ve
ever made of them. I love eating them, but as a girl who almost exclusively
knows “mix and bake” cookie recipes, these are a bit intimidating. I also didn’t
have proper mixer when I made these, so those “soft peaks”, were very loosely
interpreted.
I made these when I first started going Primal, and was just
starting to understand the concept of “low sugar” and what exactly sugar does
to the body. At the time, they were delicious, and I bet I could still eat a
few of them today.

Today’s recipe was found on Taste Of Home HERE.
Mint Meringues
Recipe  
{My edits have brackets around them}
TOTAL TIME:  Prep: 25
min. Bake: 40 min. + cooling  MAKES: 32
servings
Ingredients:
  • 2 egg whites
  •  1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  •  1/8 teaspoon peppermint extract
  •  6 to 8 drops green food coloring, optional {I
    only used 3}
  •  1/2 cup sugar
  •  1/3 cup miniature semisweet chocolate chips

Directions:
  1. In a small bowl, beat the egg whites, salt, cream of tartar,
    extract and food coloring if desired on medium speed until soft peaks form. 
  2. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy
    peaks form and sugar is dissolved, about 6 minutes. 
  3. Gently fold in chocolate
    chips.
  4. Drop by rounded teaspoonfuls 2 in. apart onto parchment
    paper-lined baking sheets. 
  5. Bake at 250° for 40-45 minutes or until firm to the
    touch.
  6.  Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire
    racks. 
  7. Store in an airtight container. Yield: 32 cookies.

————————————-

I know my “peaks” didn’t form because I was whipping by
hand, and I have NO upper body strength, but there are also reviews on the site
that leave room to question to recipe. I also got NO where near 32 servings in
my batch.
To get the chocolate bottoms, I melted down some extra
chocolate chips over a double broiler, and quickly skimmed the bottoms of the
cookies over the melted chocolate after the cookies were completely cool.

Overall:  Eh. They were good, don’t get me wrong: but
there are other cookies out there I’d rather try. A fairly basic cookie, and
easy enough to make in a pinch for a crowd, but not something I’d likely make
again anytime soon.

Does this recipe entice
you?

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6 Comments

    1. Oh well then you must try them! They are super light and airy, so they don't leave you feeling too heavy or anything. Plus the chocolate dipping is optional, they taste great without it if you don't want to go through the extra work.

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