Candied mint


by: Laura

Candied mint leaves are an old-fashioned treat to be served at afternoon tea or as a snack. The original recipe suggests serving the candied mint leaves in tea with sliced lemon and a cube of sugar.


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serves: 1

10 1/2 teaspoons egg whites

10 leaves mint

6 1/2 teaspoon sugar

pinch of salt

Nutrition Facts
Candied mint

Servings Per Recipe: 1

Amount per Serving

Calories: 465

  • Total Fat: 40.6 g
  •     Saturated Fat: 25.7 g
  •     Trans Fat: 1.6 g
  • Cholesterol: 107.6 mg
  • Sodium: 654.9 mg
  • Total Carbs: 27.4 g
  •     Dietary Fiber: 0 g
  •     Sugars: 27.3 g
  • Protein: 0.4 g

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1.  Preheat the oven to 285°F.

2.  Whisk the egg whites with the salt and pass through a fine sieve. Dip the mint leaves into the mixture, shake eff the excess, and lay on a sheet of waxed paper.

3.  Dust with the confectioner's sugar and put into the even for about 20 minutes, checking regularly, until the egg white starts to bubble up and color very slightly. Te check whether the leaves are ready, take one out and leave to cool slightly. If it is crunchy, it is ready, if net, discard that one and give the others 5 minutes more, then take another one out and check again. If still net ready, give the remaining leaves another 5 minutes. Hopefully, you should end up with 8 to 10 perfectly crunchy leaves.

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