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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Pink Peppermint Meringues
Yield: Makes about 74 meringues
Ingredients:
3
egg whites
1/8
teaspoon peppermint extract
5
drops red food coloring
1/2
cup superfine sugar*
6
sugar-free peppermint candies, finely crushed
Preparation:
1.
Preheat oven to 200°F. Line 2 cookie sheets with parchment paper; set aside.
2.
Beat egg whites in medium bowl with electric mixer at medium-high speed about 45 seconds or until frothy. Stir in peppermint extract and food coloring. Add sugar, 1 tablespoon at a time, while mixer is running. Continue beating until egg whites are stiff and glossy.
3.
Drop meringue by teaspoonfuls into 1-inch mounds on prepared cookie sheets; sprinkle evenly with crushed peppermint candies.
4.
Bake 2 hours or until meringues are dry when tapped. Transfer parchment paper with meringues to wire racks to cool completely. When cool, peel meringues off parchment; store in airtight container.
Nutritional Information:
| Serving Size: 1 meringue | |
| Sodium | 3 mg |
| Protein | <1 g |
| Carbohydrate | 2 g |
| Total Fat | <1 g |
| Calories from Fat | <1 % |
| Calories | 6 |
This recipe appears in:
Mint
