Description
Delightful light and crisp peppermint meringue cookies, perfect for festive occasions. These airy treats can be easily adapted with color and toppings, making them ideal for holiday gifting.
Ingredients
Scale
- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1/4 tsp peppermint extract
- Red gel food coloring (optional)
- Crushed candy canes for topping
Instructions
- Preheat the oven to 200°F (95°C).
- Whip room-temperature egg whites with cream of tartar until foamy.
- Gradually add sugar one tablespoon at a time while whipping until glossy stiff peaks form.
- Gently fold in peppermint extract and food coloring if desired.
- Pipe or spoon small meringue kisses onto a parchment-lined baking sheet.
- Top with crushed candy cane pieces.
- Dry meringues in the oven for 90-120 minutes until they lift off cleanly.
- Cool completely in the turned-off oven with the door ajar to prevent cracking.
Notes
Store cooled meringues in an airtight container for up to 2 weeks. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 20
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg