Recipe: Peppermint Meringue Cookies

Friday, December 20, 2013

I love baking at this time of year... it's a busy time for work, but the act of taking time to slow down and make treats in the kitchen with the kids is always a great way for me to escape for a bit. I have to admit, I tend to get into a 'holiday treat' rut just a bit. I have a few holiday favorites {read: Reindeer Chow & Fudge} that I make EVERY year, but I know they are good. And, truth be told, I look forward to eating them each year!
But when I saw the picture of Peppermint Meringue Cookies on the cover of a Bon Appetit I just had to try them... Super easy AND I already had all the ingredients on hand. {any recipe that doesn't call for a trip to the grocery store is deemed 5 star in my book}

Peppermint Meringue Cookies

3 Large Egg Whites, room temperature
1/8 tsp Kosher salt
1/3 C Sugar
1/2 C Powdered Sugar
1/8 tsp Peppermint Extract

Preheat oven to 200 degrees. Line baking sheet with parchment paper, or silpat. Using an electric mixer, beat egg whites and salt on medium speed until white and foamy (1 minute). With mixer running, gradually add granulated sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint, beat to blend (about 1 minute).

Dot 12 drops of red food coloring over the surface of the meringue; do not stir. Spoon meringue into a plastic freezer bag, and cut off 1/2" of one corner. Twist top, pipe 1" rounds onto prepared baking sheet. Bake meringues for 2.5 hours and allow to cool completely.

These will have that crisp exterior, but will completely melt in your mouth!

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  1. Can't wait to try your recipe. They look so delicious.
    Love, Jody