Mint Twist Meringues Recipes

MINT-KISSED MERINGUE COOKIES

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with shortening or cooking spray. In small bowl, beat egg whites, cream of tartar and salt with electric mixer on medium speed until foamy. On high speed, add sugar, 1 tablespoon at a time, beating until sugar is dissolved, meringue is glossy and very stiff peaks form. Beat in mint extract. With rubber spatula, fold in food color, 1 drop at a time, until well blended and desired color.
• Use disposable decorating bag or gallon-size food storage plastic bag with 1/2-inch hole cut in one bottom corner of bag (if desired, fit large star tip in decorating bag or in hole of plastic bag). Spoon meringue into bag; twist top of bag to seal. Squeeze bag to pipe meringue into 1-inch puffs onto cookie sheets. Sprinkle each with candy sprinkles.
• Bake on middle oven rack 2 hours. Immediately remove cookies from cookie sheets; place on wire racks. Cool completely, about 5 minutes.

MINT MERINGUES

Steps:

• Heat oven to 200 degrees.
• Grease 2 large cookie sheets, set aside.
• Combine egg whites, cream of tarter, and salt in medium bowl.
• Beat until foamy.
• Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
• beat in mint extract and food color.
• Fit a decorater bag with a large star tip.
• spoon meringue into bag.
• Pipe meringue in 1 inch puffs on prepared cookie sheets.
• Sprinkle with colored sugar if desired.
• Place cookie sheets on center rack of preheated oven.
• Bake for 2 hours.
• Remove from cookie sheet immediately, cool completely on wire racks.

MINT TWIST MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with crushed candies., Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.

MINT CHOCOLATE CHIP PAVLOVA FOR TWO

Steps:

• For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
• Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior "walls."
• Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
• For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
• In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
• To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.