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Fresh Mint Meringues

fresh mint meringues

At the risk of jinxing the decent weather we have been having this week, I am officially putting away the winter coat and snow boots. More importantly though, I am making Fresh Mint Meringues for a crowd! (or for a few as these little morsels are dangerously pop-into-your-mouth-able). I must admit I was getting a little caught up in my culinary spring delight, having way too much fun dolloping and swirling, not to mention covering myself in lime green sugar. Oh and treating the neighbors to my very own rendition of the entire Pitch Perfect sound track. I blame the sugar.

Its always good at times like this to have those people who will bring you back to reality, telling you you probably won’t be the next Whitney Houston, and who will ask the tough questions like “cauliflower again? really?”. But lets just say I was less than thrilled when Chris’ reaction to my adorable little meringues was “that’s it? where’s the rest of the dessert?”.

Ugh. Ok so I may or may not have forgotten the rest. While I think these would be perfect with some chocolate ice cream, or whipped cream and fresh fruit, I had actually envisioned them as cake decoration! I just hadn’t gotten around to making the cake. Minor oversight.

My point in all this rambling is that these meringues are delicious and versatile and totally deserving of their own post. And that I am making the accompanying Mint Chocolate Chip Cake as we speak so stay tuned!!!

egg whites: soft peak vs stiff peak
fresh mint meringue swirl
piping tools

Fresh Mint Meringues

Yield: 50-75 (hershey kiss size) meringues


  1. 4 eggs whites

  2. 1½ cups sugar

  3. 1 bunch fresh mint

  4. green food coloring (optional - gel color is best)


  1. Preheat oven to 225˚F and line two baking sheets with parchment paper.

  2. Combine egg whites and sugar in the bowl of an electric mixer and set over a pot of simmering water (make sure the bowl it not touching the water).

  3. Add the fresh mint - keep mint as a bunch so it is easier to fish out later.

  4. Heat whites and sugar, whisking constantly, until sugar has dissolved and the mixture is warm to the touch - 2-3mins - or until it reaches 150˚F on a candy thermometer. Remove mint.

  5. Beat in mixer with the whisk attachment on high speed until you have stiff glossy peaks (about 3min).

  6. Stir in color if using. Fill piping bag and dollop away!

  7. Bake for 1-1½ hours, until dry to the touch.

  8. Meringues will keep in an airtight container at room temp for a week.


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