Mint Meringues

From: Vye367

On Sep 16, 2008

So with much trepidation, after I had the perfect, shiny, sugary meringue, I slowly added a container of peach puree (yes, baby food) just to see if it would work. IT DID! They are in the oven now, but I can't wait to see if the peach taste is noticeable. I didn't even add cream of tartar, just salt (obviously, I left out the mint too...). Anyway, thanks for a foolproof base recipe (if I bake them correctly, that is).

From: Sarah C in MN

On Jul 1, 2008

I made these while I was gestational diabetic and dying for sweets. I used all alternate sugars (Splenda and Stevia Plus) and it was NOT good! I would not recommend doing this, as it gave the meringues a very bitter flavor and after taste. I'm betting if you stick to the original recipe these will taste much better!

From: Paws in Hand

On Apr 7, 2007

I've never made meringues before and these were quite easy to make! I love mint--but made them using vanilla extract as that's what everyone wanted! I tinted them pink for Easter. They were delicious. I used the ziplock bag to pipe them onto the baking sheets which I lined with parchment. A great recipe that I will make again. I used a Kithen Aid electric mixer--which made things very easy.

From: Chef #214025

On May 17, 2005

Vikki, I tried your recipe out last night. I didn't use the green food coloring or the sprinkles, but I added 1 cup of mini semi-sweet chocolate chips. Wow!!! These are great, especially if you like chocolate mint. Thank you. Summertime Sally