Fresh Mint Kisses

Make these airy meringue cookies a few days ahead, and store in an airtight container. Be sure they're completely cool before you seal the container to store them.

Yield: 18 servings (serving size: 6 kisses)

Ingredients

• 1/4  teaspoon  salt
• 3  large egg whites
• 2/3  cup  sugar
• 2  teaspoons  minced fresh mint

Preparation

Preheat oven to 300°.

Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add mint; beat until blended.

Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in 1 bottom corner of bag. Pipe 108 (1-inch-round) mounds onto 3 parchment-lined baking sheets. Bake at 300° for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan.

Nutritional Information

Calories:

31 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.6g

Carbohydrate:

8g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

42mg

Calcium:

1mg