Easy Peppermint Meringue Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Holiday
Makes: 36
Ingredients
  • 3 large egg whites (ideally at room temperature)
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon peppermint extract (do NOT use peppermint oil!)
  • a dash of salt
  • ¾ cup granulated sugar
Instructions
  1. Preheat your oven to 225 degrees F. Line one or two large baking sheets with parchment paper and set aside (I used two). Prep your large piping bag with red stripes by painting vertical stripes up the inside of the bag with red gel food coloring.
  2. In the bowl of a stand mixer, beat the egg whites, ¼ teaspoon cream of tartar, a dash of salt, and ¼ teaspoon peppermint extract until soft peaks form. Slowly add ¾ cup sugar, and keep beating at high speed until stiff peaks form.
  3. Fill your large pastry bag with the meringue mixture and pipe 1-inch rounds onto the parchment paper.
  4. Bake for 75 to 90 minutes (mine were done at 75 and probably could have been taken out sooner than that), but watch the cookies so as to not let them brown. Remove the cookies and allow to cool completely. Meringues will be crunchy. Store the cookies in an airtight container, and use before two weeks.
Notes
Recipe from Skip To My Lou
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/easy-peppermint-meringue-cookies/