For day twelve I decided to make another mint cookie (because they're just so pretty and I wanted to practice my meringue making). Mint Meringue Kisses! These may have been my favorite new creation, in both the looks & the taste department.
Mint Meringue Kisses:
4 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1 1/3 c sugar
1/4 tsp mint extract
7 drops green food coloring
2 oz semisweet chocolate, chopped
1/2 tsp vegetable oil
Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 225 degrees. Line a large cookie sheet with parchment paper; set aside. In a large mixing bowl, add cream of tartar and salt to egg whites. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (tips stand straight). Beat in mint extract and green food coloring.
Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip. Pipe stars 1 inch apart onto the prepared cookie sheet. Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven. Let meringues stand in the closed oven about 60 minutes or until cool and crisp.
In a double boiler, heat and stir 2 ounces chocolate and the vegetable oil over low heat until melted and smooth. Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues. Press the flat sides of the remaining cookies against the filling. Let stand until set.
Mint Meringue Kisses | Recipe Source:
Hope you guys love these as much as I do!! Merry Christmas!