I had frozen egg whites and brought them to room temperature and they whipped up no problem. These were very easy to make! I used mint liquor and they worked out great. N My next batch will be made with Chambord. This is a keeper.
I liked this recipe- but I had a few problems with it. First I added the peppermint extract too early, and the whole shebang collapsed, then, on my second attempt, I added the sugar too late, and the whole thing collapsed. When I finally spooned it onto the sheet they looked kind of gross, but when they came out they tasted fine. So, thank you for this easy enough recipe. :)
Made these to use up some egg whites and the family loved them! Easy and really delicious with lots of mint flavor and chocolate. I didn't add the food coloring and followed the electric oven instructions with good results. Thanks for sharing the recipe!