Although these are not as pretty as I had hoped, they are absolutely delicious, crunchy at the start, then immediately chewy, but not sticky, and perfectly minty. Next time I make them, I might put the easy-to-manage meringue mixture in a piping bag with a star tip, to get a shape that’s a bit more refined. (from Herb Companion, 1995)
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1 1/2 cups confectioners’ sugar
- 1 drop red or green food coloring
- 1/8 teaspoon mint extract (don’t be tempted to use more, this is quite enough)
- Preheat oven to 225 deg. F.
- Beat egg whites and cream of tartar until stiff. Add confectioners’ sugar, food coloring, and mint extract; whip for about 3-5 minutes, until mixture is stiff.
- Line a cookie sheet with parchment paper. Use a spoon to drop a teaspoon of the mixture onto the cookie sheet, swirling the top. (This is easier said than done. Don’t worry if they aren’t perfect.) Bake for 40-45 minutes, or until the kisses are dry and have small cracks in the tips. (Mine didn’t ever crack, so I took them out when they were dry to the touch.) Cool completely and store in airtight containers at room temperature.