Mint Meringues

“I made these while I was gestational diabetic and dying for sweets. I used all alternate sugars (Splenda and Stevia Plus) and it was NOT good! I would not recommend doing this, as it gave the meringues a very bitter flavor and after taste. I’m betting if you stick to the original recipe these will taste much better!”

“Vikki,Anything Mint is my favorite sweet.I really thought this recipe would be hard to do,but it was not.great recipe.I didn’t use the green food color,or the green sprinkles,but otherwise I made it as you outlined.Thanks for a good recipe.Darlene Summers”

“Perfect for a mint for after dinner and a nice crunch in place of a cookie.I loved the green color and the colorful sparkles I’d put on top – thanks!”

“I beat them til foamy, but I think it should have been until stiff?I could not get these to stiff after adding the sugar and what not and it just didn’t turn out right.I didn’t add the extract but blended up some red hots and mixed them in, the taste was great, but again, the texture was wrong.”

“So with much trepidation, after I had the perfect, shiny, sugary meringue, I slowly added a container of peach puree (yes, baby food) just to see if it would work. IT DID! They are in the oven now, but I can’t wait to see if the peach taste is noticeable. I didn’t even add cream of tartar, just salt (obviously, I left out the mint too…). Anyway, thanks for a foolproof base recipe (if I bake them correctly, that is).”

“I made these today for our house and two neighbors.They were delicious.I made mine quite small and dusted them with two different color sugars.Very good idea.You could also lower the sugar or possibly add splenda?Thanks for the post. Lori LPS. my DH loved them!!!”

“Yummy! These melt in your mouth… we used almond flavoring instead of mint.. tastes great! Easy to make. Thanks so much!”

“How unique!These were fun.Mine ended up a little flatter (I think I could have beat them more).But they were little, crunchy & minty.A friend said “breath mints!”Neat.I liked them & I think I will take one of the other suggestions and try different flavors.I don’t know if they can beat the mint though.There is something about it…”

“I’ve never made meringues before and these were quite easy to make!I love mint–but made them using vanilla extract as that’s what everyone wanted!I tinted them pink for Easter.They were delicious.I used the ziplock bag to pipe them onto the baking sheets which I lined with parchment.A great recipe that I will make again.I used a Kithen Aid electric mixer–which made things very easy.”

“Very easy with elegant results.I always make special treats on holiday’s and my children had never had meringues before — they loved them.They kept asking if we were having company.”

“So, I didn’t have any mint extract so I substituted with peppermint, which I would not recommend. Also, make sure you beat the eggs long enough, I didn’t and they turned out really flat. Despite all my mistakes they still got eaten up, I can only imagine how quickly they would have gone if I had completed this recipe with success.”

“These were downright incredible! This was my first attempt at making meringue and I was delighted to have such perfect results my very first try!I found they were also just as good using vanilla extract instead of the mint.Thank you so much for sharing such an awesome recipe!”

“Nice little treats. I don’t have a pastry bag and used a ziploc bag with the corner cut out, so I’m sure mine didn’t come out as pretty as they could have, but we enjoyed them all the same. 🙂 Thanks for posting the recipe! “

“Vikki, I tried your recipe out last night. I didn’t use the green food coloring or the sprinkles, but I added 1 cup of mini semi-sweet chocolate chips. Wow!!! These are great, especially if you like chocolate mint. Thank you.Summertime Sally”

“My daughter loved the green cookies.They had a slightly different texture then most of the meringues I cook (much crispier) but had a nice texture.Cooking at 200 degrees for 2 hours was tough for me, though.As I rarely have that big a window to bake in.”