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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.

Recipe by Cooking Light April 2007


Recipe Summary

18 servings (serving size: 6 kisses)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°.

  • 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.

  • 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.

Nutrition Facts

31 calories; protein 0.6g; carbohydrates 8g; sodium 42mg; calcium 1mg.