Mint Puffs: Low Fat Christmas Cookies
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
- Preheat oven to 375º F. Line baking sheets with parchment
- Separate egg whites from egg yolks, being careful not to
break yolks. Set yolks aside to use in another recipe.
- In a dry, medium bowl on very high speed, beat egg whites
until stiff peaks form. Peaks will be bright white when stiff. You can set
beaters in mixture, lift them out, and egg white peaks will remain formed.
- Continue to beat egg whites at a high speed as you gradually
add granulated sugar, about 1-2 tablespoons at a time. After sugar is
incorporated, blend in mint flavoring and food coloring.
- Use a rubber spatula to gently fold in miniature chocolate
chips to the meringue.
- Drop meringue by scent teaspoonfuls onto prepared baking
sheets, about 1 inch apart.
- Place baking sheets in the oven. Turn off oven. Leave puffs
in the oven overnight.
- In the morning, remove baking sheets from the oven. Puffs
will be crisp and dry. Slip puffs off parchment paper. Store them in an
A Special Tip from
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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