‘Tis the season for large wooly mittens, sizzling cocoa, and naturally, cookies. Light and ethereal peppermint meringues are the right addition to any vacation cookie tray!
Peppermint Meringue Cookies
The style of those peppermint meringues is someplace between a cookie and a sweet cane. I came upon accidentally that dissolving one into my morning espresso with slightly whipped cream immediately makes me really feel like I’m ingesting a Starbucks Peppermint Latte. I guess it could be yummy in sizzling cocoa too!
These Dark Chocolate and Mint Chip Clouds are comparable in texture and in addition excellent for the vacations. Skinny Gingerbread Cookies and No Bake Chocolate and Peanut Butter Cookies are at all times on my vacation baking agenda too.
Why You’ll Love This Peppermint Meringue Recipe
- A thin vacation cookie. Meringues are made with egg whites and sugar, so they’re naturally low-fat and gluten-free. Some of my favorites varieties embody Chocolate Chip Clouds, Black and White Clouds, and To Die For Coconut Cookies.
- Easy to brighten. These lovely sweet cane gems are coloured with slightly gel paste food coloring contained in the piping bag to provide the peppermint stripe. If you battle to get your sugar cookies and gingerbread to look simply so if you adorn, you’ll love the simplicity of those peppermint meringues!
- Fabulous texture. Meringues are like eating clouds! They’re crisp, they soften in your mouth, and there’s simply nothing else like them.
What You’ll Need
Scroll all the way down to the recipe card under for actual measurements.
- Egg whites – Separate the eggs once they’re recent out of the fridge. You’re much less more likely to get streaks of yolk when the eggs are chilled.
- Sugar – Use granulated sugar, also referred to as white sugar.
- Peppermint taste – You can use peppermint focus or pure peppermint extract.
- Red gel-paste food coloring – You can discover this at Michael’s.
How to Make Peppermint Meringues
See the recipe card under for printable directions.
- Prepare. Preheat your oven to 175ºF and line two baking sheets with parchment paper. Fit a pastry bag with a small open-star tip.
- Warm the meringue combination. Set the egg whites and sugar in a heatproof mixer bowl. Place the bowl over simmering water and stir till the sugar dissolves.
- Beat. Use the whisk attachment on an electrical mixer to beat the meringue combination till stiff peaks type. Mix within the peppermint focus
- Fill the piping bag. Paint stripes of food coloring contained in the pastry bag, then add the meringue.
- Pipe the peppermint meringues. Pipe small meringue stars onto the baking sheets.
- Bake. Place the pans within the oven and bake for about 1 hour and 40 minutes, or till the meringues are crisp.
- Cool. Turn off the oven and go away the pan inside for half-hour. Then, set the pans on wire racks to chill utterly earlier than serving or storing the cookies.
Tips and Variations
- Skip the food coloring. If you’d like, you may make these with out the stripes and simply have white peppermint meringues, or add purple gel food coloring to the meringue combination and fold it in.
- Make positive the bowl and beaters are clear. Always use steel bowls and beaters and be certain they’re squeaky clear earlier than making meringues to ensure good outcomes. Any hint of oil or grease can break your meringues.
- Don’t overbeat the meringue combination. It’s necessary to watch your meringue carefully whereas beating it, as overbeating may end up in a grainy texture. Once it hits stiff peak stage, cease beating.
Proper Storage
It’s necessary to maintain these peppermint meringues away from moisture when storing them. Let them cool utterly, then place them in an hermetic container with parchment paper between the layers. Store at room temperature, away from daylight or warmth, for two weeks.
More Holiday Cookie Recipes
Yield: 30 servings
Serving Size: 3 cookies
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Preheat oven to 175 levels. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (akin to Wilton M1). Set apart.
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Place egg whites and sugar within the heatproof bowl of an electrical mixer.
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Set bowl over a pan of simmering water, and stir gently till sugar has dissolved and combination is heat to the contact, 2 to three minutes.
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Transfer bowl to an electrical mixer fitted with the whisk attachment.
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Whisk on medium-high velocity till stiff peaks type.
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Mix in peppermint focus.
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Using a brand new small paintbrush, paint 2 or 3 stripes of purple food coloring contained in the pastry bag.
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Fill bag with 1 to 2 cups meringue.
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Pipe small (3/4-inch-high) star shapes onto ready baking sheets.
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Refill bag as crucial, including food coloring every time.
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Bake cookies till crisp however not brown, about 1 hour 40 minutes.
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Shut the oven off and go away within the oven for half-hour.
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Let cool utterly on sheets on wire racks then place in a sealed container.
Last Step:
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Serving: 3 cookies, Calories: 21 kcal, Carbohydrates: 5 g, Protein: 0.5 g, Sodium: 6 mg, Sugar: 5 g
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