Mini Mint Meringue Bites. These can be colorful and minty to the taste, meringues to have as a bite for those teas and coffee.
Starting with whisking your egg whites that were at room temperature. Then slowly adding some castor sugar a little at a time to whisk back to a stiff mixture for meringue piping.
Once the coloring and flavoring has also been added then pipe this into little meringue bites on a baking sheet.
Bake the meringues as per recipe then leave to cool over night. That’s so they don’t crack.
Some amazing tasting mini mint meringue bites to have for kids special treats. Even for the family tea.
Wonderfully piped mint meringues, all in a bowl.
The recipe below.
Mini Mint Meringue Bites
36
servings30
minutes45
minutes1
hour15
minutesMini Mint Meringue Bites. These can be colorful and minty to the taste, meringues to have as a bite for those teas and coffee.
Ingredients
2 large eggs (whites only at room temperature)
3/8 cup of castor sugar (fine sugar)
pinch of salt
1/4 tsp of cream of tartar
1/2 tsp of vanilla essence
green food coloring
1/2 Tbsp of mint extract
Directions
- Preheat the oven to 225 Deg. F (117 Deg.C)
- The only time you will use eggs out of the fridge is when you need to separate them from the whites. Then leave the egg whites to get to room temperature. Before whisking them. (they are easier to separate this way)
- To make pink or other flavors take your freeze dried strawberries ( or Raspberries) and place in a blender until they are a fine powder. Then measure a 1/2 cup and add to your (cup)sugar and set aside.
- Obtain your clean and dry mixer bowl, and add your room temperature egg whites and cream of tartar and salt. Blend the egg whites on medium until the mixture becomes frothy then place the mixer on high and blend until it becomes firm, and doubles its size.
- Add one tablespoon of fine sugar at a time to this mixture while still blending at a high speed until smooth. (adding the sugar slowly will not allow the whisked egg whites to become soft) Continue whisking until soft peaks form.
- Add the vanilla mint extract and a drop of green food coloring and beat until combined.
- Transfer the meringue mixture to a piping bag with a star point.
- Pipe the meringue mixture onto the greased wax paper on the baking trays.
- Holding the bag upright pipe a tight swirl starting in the middle then outward and around.
- Pull the piping bag away on top to create a little spike
- Bake in oven for 45 minutes.
- Do not open the oven door when baking. Once they have finished baking leave the oven door closed and switch of the stove. Allow the meringues to stay in the closed oven for up to an Hour. Before moving from the baking sheet pan.
- After baking decorate the meringues as you please or leave as is and serve on some decorated plate
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No raspberries in ingredients. In step5 I assume it is a tbsp of SUGAR that is being added?
Thank you for you comment. This recipe is for mint meringues, for a different flavor then use dried raspberries. Thanks for pointing that out. Also to use freeze dried fruit the measure would be about 1/2 cup dried fruit powder to a cup of fine sugar. thank you.