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Fresh Mint Kisses

From Athens Locally Grown

<p>Oh-so-simple, tasty, and gluten-free &#8212; it&#8217;s hard to beat these airy meringue cookies. Furthermore, they are guilt-free &#8212; According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a &#8220;base&#8221; for chopped, sugared fruit such as strawberries, raspberries, or peaches.</p>
Source: Cooking Light magazine, April 2007. (Entered by Janice Matthews)
Serves: over 100 kisses (18-20 servings)

1/4 tsp salt
3 large egg whites
2/3 cup sugar
2 tsp. minced fresh mint leaves

Step by Step Instructions
  1. Preheat oven to 300 degrees. Line three baking sheets with parchment paper. Mince the mint leaves if you haven't already done so.
  2. Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form. Add mint, and beat just until blended.
  3. Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in one bottom corner of the bag. Squeeze bag gently to pipe about 108 (1-inch-round) mounds onto the parchment-lined baking sheets.
  4. Bake at 300 degrees for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan. If making these in advance, be sure they're completely cool before placing them in an airtight container to store them.