Peppermint Meringue Cookies: A Festive Delight
Introduction
Get ready to fill your kitchen with the delightful aroma of the holiday season! These Peppermint Meringue Cookies are not just a treat for the taste buds; they’re a feast for the eyes with their vibrant colors and perfect swirls. With a crisp outer shell and a soft, marshmallow-like center, these cookies are infused with a refreshing peppermint flavor. I’m so grateful to share this recipe with you, and I can’t wait for you to experience the joy these cookies bring! Don’t forget to subscribe for more delectable recipes delivered straight to your inbox!
Why You’ll Love This Recipe
There’s so much to cherish about these Peppermint Meringue Cookies! They are incredibly easy to make, requiring just a handful of ingredients that you probably already have in your pantry. The festive peppermint flavor is sure to delight your family and friends during gatherings. Plus, they’re gluten-free, making them an excellent option for various dietary needs! Imagine serving these beauties at a holiday party or gifting them in a cute box—everyone will be asking for your secret!
Ingredients
– 4 large egg whites, at room temperature
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 teaspoon peppermint extract
– Red gel food coloring
– Crushed peppermint candies (optional, for garnish)
Necessary Tools
– Electric mixer
– Clean, dry mixing bowl
– Piping bag with a star tip
– Parchment paper
– Baking sheets
– Toothpick
Ingredient Swaps and Additions
If you’re looking to mix things up, consider using different extracts like vanilla or almond instead of peppermint! You could also add a sprinkle of cocoa powder for a chocolatey twist. Want to add some crunch? Chopped nuts or chocolate chips can elevate these cookies further. Just remember to keep the egg whites and sugar as your base!
Step-by-Step Instructions
1. Preheat & Prepare: Start by preheating your oven to 225°F (110°C) and lining two baking sheets with parchment paper.
2. Beat the Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they are frothy. Then add cream of tartar and salt.
3. Add Sugar Gradually: Increase the mixer speed to high and gradually add the sugar, one tablespoon at a time. Beat well after each addition until you see soft peaks forming.
4. Incorporate Peppermint: Mix in the peppermint extract and beat until you achieve stiff, glossy peaks. This is the texture you’re looking for!
5. Create the Swirl: Use a toothpick to streak red gel food coloring along the inside of a piping bag fitted with a star tip. This will give your cookies a beautiful swirl effect.
6. Pipe the Meringues: Fill the piping bag with the meringue mixture and pipe small swirls onto the prepared baking sheets.
7. Garnish: If you wish, sprinkle crushed peppermint candies over the tops for an added festive touch.
8. Bake: Place in the oven and bake for 1.5 hours. After that, turn off the oven and let the meringues cool inside with the oven door slightly ajar.
9. Store: Once cooled, be sure to store your cookies in an airtight container to keep them crisp!
Serving Suggestions
These cookies pair beautifully with a cup of hot cocoa or a warm cup of tea! You can also arrange them on a decorative platter alongside other holiday treats for a stunning dessert table.
Pro Tips for Success
– Make sure your mixing bowl and beaters are completely clean and dry for the egg whites to whip up perfectly.
– Room temperature eggs whip better, so let them sit out for a bit before starting.
– Be patient when adding the sugar; this helps achieve that perfect glossy finish.
Storing and Reheating
To maintain their delicious texture, store your meringue cookies in an airtight container at room temperature. They do not need to be refrigerated. If you have any leftovers (though I doubt it!), enjoy them within a week for optimal freshness.
FAQ Section
Q: Can I make these meringue cookies in advance?
A: Absolutely! These cookies store well and can be made a few days ahead of time.
Q: What should I do if my meringue isn’t forming stiff peaks?
A: Make sure your egg whites are free of any yolk, and ensure your bowl and beaters are clean. Patience is key when adding sugar!
Conclusion
There you have it—Peppermint Meringue Cookies that are not only delicious but also easy to make! I hope you find joy in crafting these festive treats as much as I do. Please share your experiences with me! Tag your photos on Instagram or Pinterest, and let’s spread the love for baking together!
Nutritional Information
Approximate nutritional information per cookie:
– Calories: 30
– Total Fat: 0g
– Saturated Fat: 0g
– Cholesterol: 0mg
– Sodium: 10mg
– Total Carbohydrates: 7g
– Sugars: 6g
– Protein: 0g
Thank you for joining me in making these beautiful Peppermint Meringue Cookies! Enjoy every bite!
Peppermint Meringue Cookies
Ingredients
Method
- Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites on medium speed until frothy. Add cream of tartar and salt.
- Increase the mixer speed to high and gradually add sugar, one tablespoon at a time, beating well until soft peaks form.
- Mix in the peppermint extract and beat until stiff, glossy peaks are formed.
- Use a toothpick to streak red gel food coloring along the inside of a piping bag fitted with a star tip.
- Fill the piping bag with the meringue mixture and pipe small swirls onto the prepared baking sheets.
- Sprinkle crushed peppermint candies over the tops, if desired.
- Place in the oven and bake for 1.5 hours. After that, turn off the oven and let the meringues cool inside with the door slightly ajar.
- Once cooled, store in an airtight container at room temperature to keep them crisp.
