"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Angel Mint Delights, by Merry Nielson, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 egg whites 1/4 tsp. cream of tartar 3/4 cup sugar 5-6 drops of green food coloring 6 oz. mint chocolate chips (NOT the green ones)
Preheat oven to 275º F. Use an ungreased cookie sheet, covered with brown paper bag, or parchment paper. Beat egg whites until frothy; add cream of tartar and beat to soft peakes. Add food coloring and gradually add sugar while beating until very stiff peaks form. Fold in mint chocolate chips. Drop by teaspoonful on cookie sheets. Place cookie sheets in oven and TURN OVEN OFF. DON'T PEAK for 4 hours. Cookies should stay in oven for 8 hours.
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