Recipes and Cooking Mint Meringue Kisses 4.3 (39) 2 Reviews If you prefer your Mint Meringue Kisses with a bigger refreshing kick, try doubling the mint extract called for in the meringue recipe. These peppermint meringue cookies are the perfect light and tasty addition to your Christmas cookie spread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 16, 2012 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 60 mins Stand Time: 60 mins Total Time: 2 hrs 35 mins Servings: 30 Yield: 60 meringues (30 sandwich cookies) Jump to Nutrition Facts Ingredients 4 egg whites ½ teaspoon cream of tartar ½ teaspoon salt 1 ⅓ cup sugar ¼ teaspoon mint extract 7 - 8 drops green food coloring 2 ounce semisweet chocolate, chopped ½ teaspoon vegetable oil Directions Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 225°F. Line a large cookie sheet with parchment paper; set aside. In a large mixing bowl add cream of tartar and salt to egg whites. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (tips stand straight). Beat in mint extract and green food coloring. Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip. Pipe stars 1 inch apart onto the prepared cookie sheet. Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven. Let meringues stand in the closed oven about 60 minutes or until cool and crisp. In a small saucepan heat and stir 2 ounces chocolate and the vegetable oil over low heat until melted and smooth. Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues. Press the flat sides of the remaining cookies against the filling. Let stand until set. Tips Layer the unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Fill cookies before serving. Print Nutrition Facts (per serving) 47 Calories 1g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 47 % Daily Value * Total Fat 1g 1% Sodium 46mg 2% Total Carbohydrate 10g 4% Total Sugars 9g Protein 1g Potassium 23mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.