Homemade mints.

I don't know about you, but this REALLY bugs me.

Not having mints at restaurants.

I mean, there could be worse problems. Like maybe the food being cold or terrible service. But really, not having mints STINKS.

(Plus mints and chicken fingers really go nicely together. You should try it! Oh wait, you don't order off the kids menu...never mind!)

Okay, so you can make your own mints. And by mints, these are really not mints at all. They're meringues. OHHHHH......What is that? Some fluffy, crunchy delicious things that taste JUST like mints.

Peppermint Meringues
recipe adapted from Martha Stewart

• 3 large egg whites
• 3/4 cup sugar

• 1/2 teaspoon pure peppermint extract
• Red gel-paste food coloring

1. Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

And so that's the no mint solution. Sneak 'em in your purse. Don't worry, no one will notice. And if they do, they'll just be jealous.

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