December 19, 2009

7 Swans a-Swimming: Minty Meringues



These meringues are light and airy with that crispy, melt-in-your-mouth texture. A touch of peppermint extract and chocolate chips makes them really divine. These should be baked in the evening as your last batch... you'll see why when you read the recipe.


7 Swans a-Swimming: Minty Meringues
Recipe from my grandma SWANson

2 egg whites (with no trace of yolk)
3/4 c sugar
1/2 t cream of tartar
1/4 t salt
1/8 t peppermint extract
1/2 to 3/4 c chocolate chips, depending on your liking
5 or 6 drops green food coloring

Prepare a cookie sheet with parchment paper. Preheat the oven to 250. In a very clean medium or large bowl, beat egg whites with hand mixer on medium-high until frothy. Add salt and cream of tartar. Beat until nearly stiff. Add sugar in about 1 tablespoon at a time. Continue to beat until stiff. Gently fold in the food coloring, peppermint extract and chocolate chips.

Drop by spoonfuls on the prepared cookie sheet. (I made mine pretty large, but I think smaller is nice. Just use two cooking sheets.) Bake for one hour. Do not open the oven door. Turn off the oven and leave the cookies in it overnight. Resist the temptation to peek! Also, leave a note on the oven for the other family members so no one unknowingly turns the oven on too soon.

Substitution: You can use mint chocolate chips and then omit the peppermint extract and regular chocolate chips.

Enjoy!




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