Andes Mint Type Meringue Holiday Cookies
by Extract Consultants Executive Chef, John Roelke
Our Natural Andes Mint Type MCT Flavor uses fractionated coconut oil (MCT) as a natural solvent to ensure proper blending that does not separate over time and provides a consistent, Andes Mint Type flavor and aroma throughout.
This product is food grade and designed to work with cannabis, hemp and CBD products in very minimal amounts. Give it a try using our recipe for Andes Mint Type Meringue Holiday Cookies or visit our How To Use Page to learn more about how to add back our TasteBudds products.
· 3 oz eggs whites (about 3 large eggs)
· 3/4 cup granulated sugar
· 1/2 teaspoon (or to taste) TasteBudds NaturalAndes Mint Type MCT Flavoring
· 1/2 teaspoon distilled white vinegar
Heat oven to 200 degrees F. Line bake sheet with parchment.Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside. Gradually add in sugar and then Andes Mint Type MCT flavor and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
Fit pastry bag with a large round tip and fill with meringue. Pipe meringue 1-inch apart. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper. Cool on a wire rack. Store in an airtight container in the refrigerator.