Blarney Stones with Mint Buttercream


  • 1 1/2 Cups cake flour
  • 2 1/4 Cups sugar
  • Pinch of salt
  • 1 Tsp Cream of tartar
  • 12 egg whites
  • 1/2 Tsp Vanilla extract
  • 1/2 Tsp Almond extract
  • 1 Stick softened butter
  • 2 1/2 Cups powdered sugar
  • 1 Tsp Mint extract
  • Green food coloring
  • 1 Tbsp Heavy cream or milk
  • Chopped peanuts for rolling


  1. Mix egg whites and cream of tartar together on high until stiff peaks form
  2. In a separate bowl, whisk the sugar, flour, and salt for 2-3 minutes.
  3. Fold dry mixture into egg white/cream of tartar mixture 1/2 cup at a time, folding gently after each addition, do not over mix.
  4. Gently fold in almond and vanilla extracts.
  5. Prepare 9×13 inch baking dish with aluminum foil or parchment paper, allow foil or parchment to come 2″ over the side of the pan for easy removal.
  6. Spoon batter into prepared pan.
  7. Bake at 375 degrees for 30-40 minutes.
  8. When cool enough lift cake from the pan by using the 2″ hangover of parchment or foil.
  9. Turn cake over onto wire rack or other cool nonstick surface and allow to cool for approximately 1 hour.
  10. Beat together the butter, powdered sugar, mint extract, and milk/cream until smooth. 2-3 minutes.
  11. Fold in drops of green food coloring until desired color is reached.
  12. When cake is cool, cut into 2 inch squares.
  13. Dip cake squares into mint frosting on each side and roll in salted peanuts.
  14. Store in an air tight container.