Peppermint meringue cookies are a delicious and festive treat that are perfect for any occasion. With their light and airy texture and refreshing peppermint flavor, these cookies are sure to please everyone. They are also relatively easy to make, requiring only a few simple ingredients and a little bit of time. If you are looking for a sweet and minty treat to enjoy, then these peppermint meringue cookies are the perfect recipe for you.
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PEPPERMINT MERINGUE COOKIES
Crunchy minty Christmas cookies!
Provided by Mary
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 56
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 7.7 mg, Sugar 2.1 g
PEPPERMINT MERINGUE COOKIES
Green and red swirls set these whimsical delights apart from any other meringue recipe. They look like they came straight from Candy Land. Each melt-in-your-mouth bite packs just the right amount of refreshing peppermint flavor that's perfectly complemented by the bottom layer of chocolate.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, peppermint extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved., If desired, using a new small paintbrush, paint four alternating red and green stripes inside a pastry bag fitted with a #2D star tip. Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto parchment paper-lined baking sheets, repainting stripes if necessary., Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper., In a microwave, melt candy coating; stir until smooth. Dip bottoms of meringues into melted coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Use fresh egg whites. Older egg whites will not whip up as well and may result in a meringue that is not as stiff.
- Make sure the egg whites are at room temperature. This will help them whip up more easily.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help prevent the meringue from becoming grainy.
- Add the sugar slowly, one tablespoon at a time. This will help prevent the meringue from becoming too stiff.
- Beat the meringue until it is stiff and glossy. The peaks should be firm and hold their shape when you lift the beaters out of the bowl.
- Pipe the meringue onto a prepared baking sheet. Use a spoon or a pastry bag fitted with a star tip to create different shapes.
- Bake the meringues in a preheated oven at 200°F (93°C) for 1-2 hours, or until they are dry and crisp.
- Let the meringues cool completely before storing them in an airtight container.
Conclusion:
Peppermint meringues are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized with different flavors and colors. With a little planning and effort, you can create a beautiful and impressive dessert that will wow your guests.
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