Fresh Mint Meringues
Yield: 50-75 (hershey kiss size) meringues
  • 4 eggs whites
  • 1½ cups sugar
  • 1 bunch fresh mint
  • green food coloring (optional - gel color is best)
  1. Preheat oven to 225˚F and line two baking sheets with parchment paper.
  2. Combine egg whites and sugar in the bowl of an electric mixer and set over a pot of simmering water (make sure the bowl it not touching the water).
  3. Add the fresh mint - keep mint as a bunch so it is easier to fish out later.
  4. Heat whites and sugar, whisking constantly, until sugar has dissolved and the mixture is warm to the touch - 2-3mins - or until it reaches 150˚F on a candy thermometer. Remove mint.
  5. Beat in mixer with the whisk attachment on high speed until you have stiff glossy peaks (about 3min).
  6. Stir in color if using. Fill piping bag and dollop away!
  7. Bake for 1-1½ hours, until dry to the touch.
  8. Meringues will keep in an airtight container at room temp for a week.
Recipe by Eat Some Wear Some at