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Peppermint Meringue Cookies Recipe

Ingredients

Scale
  • 3 Large Egg Whites
  • 1 Pinch Salt
  • 1/8 Teaspoon Cream of Tarter
  • 1 Cup Super Fine Sugar (Regular sugar works too.)
  • 4 Drops Peppermint Extract
  • 1/2 Cup Crushed Peppermint

Instructions

  1. Preheat oven to 225º.
  2. First, make sure that your utensils are completely clean and free of grease and wash your hands and the hands of any little helpers thoroughly. Any bit of grease or residue will throw this process off.
  3. Next, separate your eggs so that you have exactly three egg whites with no yolk. I used a handy dandy egg separating tool since these egg whites need to be perfectly pure.
  4. Beat your egg whites and pinch of salt until they get frothy. This only takes a few minutes and you’ll know because the surface will be covered in bubbles.
  5. Add the cream of tartar.
  6. Beat now until soft peaks form when you remove the beaters. Just a few minutes at this step.
  7. Add sugar a small scoop at a time, continuing to beat on medium speed until stiff peaks form. Really stiff peaks. As in stand straight out on the end of your mixer stiff.
  8. Add the peppermint extract using a dropper — four drops total. Too much will overwhelm your tongue!
  9. Beat the peppermint extract into the mixture, being careful not to over beat.
  10. Line your cookie sheet with parchment paper or aluminum foil.
  11. Place a star tip in your disposable piping bag and line the edges of your bag with red food coloring gel.
  12. Fill the piping bag with meringue.
  13. Pipe shapes onto the lined cookie sheet.
  14. Top the cookies with crushed peppermint.
  15. Bake for one hour.
  16. Leave cookies in the oven for at least two more hours until they are completely dry. It may take overnight.
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