These crisp, sugared mint leaves offer a refreshing herbal sweetness and a shimmering finish, making them an elegant topper for cookies, cakes, and festive confections.
Ingredients
¼ cup warm water
4 teaspoons meringue powder
⅔ cup granulated sugar
⅓ cup lightly packed mint leaves (about 54 leaves)
Directions
- Line a baking sheet with parchment paper; set aside. In a small bowl, combine warm water and meringue powder. Place sugar in a shallow bowl or pie plate.
- Brush meringue mixture on both sides of each mint leaf. Dip leaves, one at a time, in sugar and transfer to the prepared baking sheet. Let stand overnight or until dry.
