Three-Ingredient Mint Meringues (Gluten-Free)
 
Hands-on time
Cook time
Total time
 
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Yields: 12-16 cookies
Ingredients
  • 3 egg whites
  • 1/2 cup granulated sugar
  • 28 Andes mints (a 4.67-oz. box), chopped (about 3/4 cup)
Instructions
  1. Preheat oven to 275 and line two baking sheets with parchment paper.
  2. With a hand mixer or stand mixer, beat egg whites on high until foamy. Slowly add in the sugar, a tablespoon or two at a time, and continue beating until stiff, glossy peaks form. With a rubber spatula, gently fold in the chopped Andes mints.
  3. Drop spoonfuls of the meringue onto the prepared baking sheets, several inches apart. Bake until dry on the outside but still chewy on the inside, about 1 hour. Remove and let cool completely on baking sheets placed on a wire rack. Enjoy!
  4. Store cookies in an airtight container at room temperature. They will keep for 3-5 days (but not in my house!).
Notes
Adapted from The Silver Palate Good Times Cookbook.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/three-ingredient-mint-meringues-gluten-free/