Fresh Mint Kisses

Make these airy meringue cookies a few days ahead, and store in an airtight container. Be sure they're completely cool before you seal the container to store them.

Yield: 18 servings (serving size: 6 kisses)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.6g
  • Carbohydrate: 8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 42mg
  • Calcium: 1mg


  • 1/4 teaspoon salt
  • 3 large egg whites
  • 2/3 cup sugar
  • 2 teaspoons minced fresh mint


  1. Preheat oven to 300°.
  2. Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add mint; beat until blended.
  3. Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in 1 bottom corner of bag. Pipe 108 (1-inch-round) mounds onto 3 parchment-lined baking sheets. Bake at 300° for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan.
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