Peppermint Meringues
Peppermint Meringues are so festive with stripes of red and white blended together. The airy texture and delicious flavor make these cookies a hit with only 5 ingredients.
Servings: 30
Calories: 22kcal
Ingredients
- 4 large Egg Whites room temperature
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Peppermint Extract
- Red Gel Food Coloring
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Place the egg white and cream of tartar in a large mixing bowl. With an electric mixer, beat on medium speed until the egg whites become frothy (2-3 minutes).
- Increase the speed to medium high and slowly add in the sugar (1 tablespoon at a time) until all the sugar is added. Turn the speed up to high and beat for 4-5 minutes until stiff peaks start to form.
- Turn the speed on the mixer down to a low speed and mix in the peppermint extract.
- Fit a piping bag with a small open star tip. Use a small brush to paint 3-4 stripes of the red food coloring inside the piping bag. Then fill the piping bag with the meringue.
- Pipe small star shaped cookies onto the baking sheet.
- Continue this process until all the meringue is used. Make sure to add the food coloring stripes each time you add more meringue to the piping bag.
- Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes). Then turn off the oven but leave the cookies in the oven for 30 minutes. Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven.
- Let the cookie cool completely on the baking sheets on wire racks and then they are ready to serve and enjoy!
Notes
These cookies will last for a few weeks stored at room temperature in an airtight container.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.02g | Sodium: 7mg | Potassium: 11mg | Sugar: 5g | Calcium: 0.3mg | Iron: 0.01mg
