These cookies are the easiest most elegant cookies I have ever made and the good news is you can make them any flavor and/or color that you want! Just 3 ingredients make them and while the time in the oven is long, it is completely worth it. I am participating with a group of bloggers in a #cookieofthemonth round-up and this month’s flavor is mint. I hope you will check out the great recipes I have links to at the bottom of the post. Don’t forget my Southern Cookbook Giveaway going until March 13th and if you have a moment, check out my new website called Yum Goggle.
How is everyone doing in this cold and snowy time? We are covered with snow and ice here so I am looking forward to spring in about 19 days. We are all cooped up in the house this weekend and to show you how it is out here – here is a picture Mr. Picky Eater took some pictures of Rocket – he had great fun but was very cold when he got back into the house.
Let’s make some cookies.
Melt-In-Your-Mouth Mint Meringues
Ingredients:
4 egg white, room temperature
2 1/2 Cups powdered sugar
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint flavoring (optional)
1 drops green food coloring (optional)
Sprinkles (optional)
Directions:
Beat egg whites with hand mixer or stand mixer until they form soft peaks.
Add in Cream of Tartar.
Begin adding sugar a little at a time until all has been added
If adding flavor and color, add now
Beat until stiff peaks are formed – the entire process takes about 10 minutes.
Turn off the mixer and gently spoon into a piping bag using a star tip.
I used my lovely Oodle Tip Piping bag.
Using parchment paper on baking sheets, pipe stars (or dollops) onto the sheets.
Sprinkles go over top if using.
Place in a pre-heated oven set to 200F or 93C.
Bake for about 2 hours or until the cookies are set then allow to dry completely before storing in an air tight container.
That’s it, you are done – so enjoy some of those wonderful melt-in-your-mouth pieces of joy!
Melt-In-Your-Mouth Mint Meringues
Ingredients
- 4 egg white room temperature
- 2 1/2 Cups powdered sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon peppermint flavoring optional
- 1 drops green food coloring optional
- Sprinkles optional
Instructions
-
Beat egg whites with hand mixer or stand mixer until they form soft peaks.
-
Add in Cream of Tartar.
-
Begin adding sugar a little at a time until all has been added
-
If adding flavor and color, add now
-
Beat until stiff peaks are formed - the entire process takes about 10 minutes.
-
Turn off the mixer and gently spoon into a piping bag using a star tip.
-
I used my lovely Oodle Tip Piping bag.
-
Using parchment paper on baking sheets, pipe stars (or dollops) onto the sheets.
-
Sprinkles go over top if using.
-
Place in a pre-heated oven set to 200F or 93C.
-
Bake for about 2 hours or until the cookies are set then allow to dry completely before storing in an air tight container.
Now, please check out all the other Mint Cookie recipes below!
Jen’s Favorite Cookies Mint Crinkles
Break of Bake Chocolate Mint Whoopie Pies
Crumb: A Food Blog White Chocolate Grasshopper Cookies
Tastes of Lizzie T Peppermint Patty Stuffed Chocolate Cookies
Posed Perfection Mint Milanos
365 Days of Baking Mint Chocolate Crinkle Cookies
Kelli, I’m a low-carber and I’m wondering if I could make these using powdered Swerve instead of sugar. I may just have to try it. Wonderful photography!!!!
Thanks Jan – I’ve been working on those photos and with all the snow and cloudy skies lately – it’s just not sunny enough! Can you cook with Swerve? If so, then I do not see why you can’t – It’s just sugar and egg whites. As long as it is a product that can stand up to 200F (most products are) then why not? Please let me know how they turn out!
These minty meringues look divine! They would be dangerous around me because I doubt that I could stop eating them. I have yet to master meringue. I either over-whip or under-whip the egg whites every time. I keep trying though. Thanks so much for sharing!
Blessings,
Nici
Somewhere along the way I started setting my timer for 10 minutes and never go over or under that time….it works for me!
Love these little melt-in-your-mouth meringues, Kelli! They are perfect for St. Patrick’s Day with the green coloring as well.
What a great photo of your grandson in the snow. He’s just precious!
Mr. Picky eater is a good photographer! Thanks for the compliment on the Meringues – they are really good!
Your grandson is such a cutie-patootie, Kelli! I loved seeing all the photos Mr. Picky Eater took on your FB wall. Adorable! These mint meringues are so pretty and elegant (the opposite of how I would look cramming them into my mouth 😉
Thank you so much Nancy! And I looked pretty darn funny eating up the first few! 🙂
What a cutie he is! I’ve never made meringues before, but they intrigue me! Thanks for the recipe!
Thank you! You should seriously make some……….they are so easy!
I haven’t made meringues in ages. These are so pretty!
Thank you!
Really cute picture and it melts my heart (although I’m sure you would like that to happen to the snow 😉 ). He’s a keeper!
Love meringues because they are so easy, not to mention delicious and these look great.
Thanks so much. Lucky for us the snow is melting today! He is a keeper – even though he is very onery! 🙂
I love meringues, they are so easy to make and fun to eat. With this green color, they would be perfect for St. Patrick’s Day, too!
Thank you! I believe that I will be making them for my daughter’s employees for St. Patrick’s Day!
Can you use egg whites out of the icebox section or do they have to be fresh eggs??
You can use egg whites out of the refrigerator section and it will be just fine!
These are so pretty and I love anything with mint. Also love the blue dish and the little bird.
Thank you Lillian! I love blue glass – I have a pretty large collection of it!
We love meringues around here! And your mint version is perfect for St. Patrick’s Day—though we’d eat them all year round! I hope to “finally” join the cookie of the month next month!!
it’s great fun! And I know the girl who owns Yum Goggle so they get front page on cookie day! 🙂
Snow day here today (with ironically no snow yet). I love these cookies. This was our standard “shower” cookie—mom always made them (along with meltaway mints) for baby and wedding showers that we would host. Stay warm!!!!
ice and sleet are pelting us here – it’s getting slick outside!
Such a great pick for this month’s theme! These meringues look so pretty… and I just love those spring pastel colours, especially since they’re a nice change from all of the white I’ve been staring at for the last few months (as in, snow… lots and lots of it).
I haven’t made meringues in ages, but now I’m totally craving a plateful of those babies. Adding these to my must-bake list!
Thanks Isabelle! There were so good – I’m thinking of making more this weekend.
I do believe that you forgot to put when to add the cream of tartar in.
Oh no! So sorry – fixing it now! Thank you for letting me know!
I tried these the other day – they are absolutely delicious! They disappeared pretty quickly, heh.
Yay! I”m so glad you liked them – they have a great taste, don’t they? I caught my 77-year-old mother sneaking several of them before dinner right after I made them and she told me they tasted so good that she couldn’t stop herself! 🙂 Thank you for posting your results! Kelli