RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4186
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| Recipe Name: |
Mint Julep Kisses - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
72 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
72 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For the chocolate, I grate it with a cheese grater or I pulverized it in a food processor. In a food processer, you will end up with some chocolate "dust," but add it to the batter - it only makes them more chocolately. If you prefer, you can use mini chocolate chips.
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Ingredients:
12 Ounce(wt)s chocolate, baking, bittersweet chopped
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Directions:
Preheat oven to 325 degrees. Beat egg whites until stiff, gradually adding sugar. Add peppermint extract and food coloring. Stir in chocolate bits.
Drop by spoonfuls on a cookie sheet lined with parchment paper. Put in preheated oven and turn off immediately. Leave in oven overnight or for several hours. Store in an airtight tin box. |
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| Nutrition per Serving: |
| Calories: |
44 |
Total Carbs: |
7.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.7 |
Fat: |
1.5 |
Protein: |
0.53 |
| Fiber: |
0.00 |
Sodium: |
6.44 |
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