My husband's grandmother, Dot Blaha, makes these delicious mint meringue cookies for Christmas. And how can you not love cookies that are made by a grandma named Dot? However, we didn't have the recipe and Matthew tried duplicating her recipe. After several tries, the recipe below worked pretty well. You just have to be patient when beating your egg whites to stiffen up. Also, it's very important that you leave the cookies in the oven overnight so that they lose all their moisture. If you've ever had Aeros Mint (the British candy) these cookies taste almost similar to that.
INGREDIENTS (makes about 1-1/2 dozen cookies)
- 2 egg whites
- Pinch of salt
- 1/2 tsp. cream of tartar
- 2/3 c. sugar
- 1 tsp. peppermint oil
- Green food color
- 10 oz. mint chocolate chips
Preheat oven to 375 degrees.
In a portable mixer or a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Slowly beat in sugar until stiff peaks form. Fold in pepperment oil and green food coloring (about 5 to 7 drops). Gently stir in chips. Drop by teaspoonfuls on cookie sheet covered with wax paper. Put cookies in oven then turn oven off and leave in overnight. Do not open door until morning!
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