Mint Kisses – The Holiday Cook Extravaganza as begun! It is my plan to make various cookies to give as gifts this year. We will see how it goes.
The first cookies that I made were a staple around my house growing up, at least during the holidays. At a young age I didn’t understand what meringue was, so I told my mom that I liked her styrofoam cookies! Ha! Apparently, these cookies reminded me of styrofoam. They definitely do not taste like styrofoam, though. They are a crunchy, airy, chocolate and mint delight! I hadn’t made them before, so for a first try with meringue, it was pretty successful. They are pretty crumbly, but maybe that is normal?
This is the version my mom used, but I know there are tons of recipes out there. Some call for more eggs or more sugar…but it worked for me this way. Oh, since I only used the egg whites, I made another cookie that called for just yolks…
- 2 egg whites
- 1/2 tsp. cream of tartar
- 1 pinch salt
- 3/4 c. sugar
- drops of food coloring (red or green)
- 6 oz. bag of semi-sweet chocolate chips **Use mint chips if available and omit mint flavoring.** (I used Andes mint baking chips.)
- 1/2 tsp. peppermint flavoring
1. Beat first 5 ingredients (*If using flavoring, include here.) until stiff.
2. Fold in chips.
3. Heat oven to 375 degrees and then turn off.
4. Drop by spoonfuls onto ungreased cookie sheet. (Mine stuck a little, so maybe use parchment paper.)
5. Leave overnight.