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ISO: mint candy for a cookie press
janet, findlay ohio
does anyone have a recipe for making mint candy you put through a cookie press? i remember my grandmother doing so years ago, but cannot find her recipe. thanks

janet
Recipe: Party Mints (using cookie press)
Betsy at Recipelink.com
Party Mints (using cookie press)

2 egg whites*
1 lb. confectioners' sugar, sifted
1/4 tsp. peppermint extract
1-2 drops food coloring
1 tbsp. light corn syrup

In large mixing bowl, combine egg whites, 1/2 pound of the sugar, corn syrup, extract and food coloring. Beat on low until all ingredients are blended. Increase to high and beat until stiff peaks form, scraping bowl occasionally with rubber spatula.

With mixing spoon, stir in remaining 1/2 pound confectioners' sugar.

On work surface, sprinkle a little of remaining sugar. Gradually knead until smooth but slightly thick. Use cookie press. Allow to firm, about 20 to 30 minutes. Store in refrigerator.

NOTE: Can be wrapped in plastic wrap and refrigerated 1 to 2 hours shaping.

*Editor's note:
Cooking Egg Whites for Use in Recipes
Source: American Egg Board

Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

Other than cooking them, are there alternatives for raw egg whites?

Yes. You can use pasteurized dried or refrigerated liquid egg whites. Egg substitutes often contain gums and/or added salt which can hamper foaming. Pasteurized dried and liquid egg whites on the retail market either contain no other ingredients – for recipes where little foaming is required – or contain only a whipping agent – for recipes that require a stable foam. Follow package directions to substitute dried or refrigerated liquid egg whites for raw egg whites or use about 2 tablespoons water and 2 teaspoons dried egg white or 2 to 3 tablespoons liquid egg white for each Large egg white.