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Author Notes: These cookies are a variation on the classic "forgotten" meringue cookies that are cooked by "forgetting" them in the oven overnight. The crunchy mint chocolate hidden inside these bite sized meringues makes them utterly irresistible. —Couldn't Be Parve
- 72 mint chocolate lentils (M & M s are a good substitute if the lentils are not available, especially the holiday red and green mint ones)
- 2 egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- Preheat the oven 350. Line two cookie sheets with parchment paper. Line up the mint lentils on the cookie sheets, leaving about an inch and a half between each one.
- Place the egg whites and cream of tartar in the bowl of an electric mixer. Beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy.
- Place the meringue in a large pastry bag fit with a large star tip. Pipe the meringue on top of each lentil, just enough to cover the candy. (The meringue may pull the candy up off the sheet when you pull the pastry bag away. Gently shake it to return the meringue to the cookie sheet)
- Place the cookies in the oven and turn the oven off. Leave the cookies in the oven for several hours until crisp, preferably overnight.
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good