Freshly harvested mint leaves from the garden have been turned into 'after tea mints' for a recent gathering of friends. These are very easy to do, but just be sure to allow enough time for them to dry before serving. Since the use of raw egg is no longer recommended, I used Wilton's Meringue Powder which is easy to find in the cake decorating aisle of any craft shop. Simply whisk 2 Tbsps. water with 2 tsps. Meringue Powder until frothy. This is the equivalent of 1 egg white, and will coat a large quantity of mint leaves. Rinse the mint leaves to remove any garden residue, and then dip into the frothy egg white. Typically, I use a paint brush to make sure the leaf is fully coated and to also brush off any excess egg white. Gently spoon granulated sugar over the front and back of the mint leaf. Place the mint leaves on a wax paper lined cookie sheet and allow to dry. If necessary, turn the leaves over and sprinkle additional granulated sugar on the leaf. Allow to dry until the leaf and sugar are firm. Serve with pride at your next special gathering.
These have a strong mint flavor and a crispy sugar coated crunch. Delightful!
4 comments:
Such a sweet way to incorporate part of your garden in your teas. Do you know know long they will keep?
This sounds quite delicious and would be beautiful on a tea table. Thanks!
They look so pretty, too!
This is a must-try recipe for sure! Thanks!
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