Mint Puffs are a meringue, made with egg whites and sugar beaten until stiff and then baked in a very low oven. With no butter, margarine, or oil and an absence of egg yolks, the recipe’s only fat comes from its miniature chocolate chips. The cookies contain no flour and are gluten-free. The light texture and refreshing combination of mint and chocolate make these a delightful treat during the holiday season
Prep time: 20-30 minutes
Bake time: overnight
Makes about 60-70 drop cookies
3 egg whites, room temperature
½ cup granulated sugar
¼ teaspoon mint flavoring
2 drops green food coloring
1 ¾ cups (12 ounce bag) semisweet miniature chocolate chips
A Special Tip from The Elf
Before preparing Mint Puffs, double check bowls, beaters, and spatula to make sure they are completely clean and dry. Both egg whites and sugar molecules attract water. Water inhibits proteins from breaking down as egg whites are beaten. That’s why plastic, wet, or greasy bowls and beaters often prevent meringue from forming stiff peaks. Wipe bowls and utensils with a wedge of lemon to remove any traces of grease and dry thoroughly with a paper towel before beginning to make meringue.
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