Peppermint Meringue Cookies

Name: Peppermint Meringue Cookies
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 5 h 30 min
Yield: 60 cookies
Ingredients: 4 egg whites; 1 Tablespoon white vinegar; 1 Tablespoon cornstarch; 1 cup granulated sugar; ½ teaspoon peppermint extract; 10 oz Ghirardelli dark chocolate wafers; 3 peppermint candy canes

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Set Time
4 hrs
Total Time
5 hrs 30 mins
Servings
60 cookies
Calories
43 kcal
Course
Baked Goods
Cuisine
American

Peppermint Meringue Cookies

Nicole Henderson

Report

Melt in your mouth Peppermint Meringue Cookies dipped in dark chocolate!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

4 egg whites room temperature
1 Tablespoon white vinegar
1 Tablespoon cornstarch
1 cup granulated sugar
½ teaspoon peppermint extract
10 oz Ghirardelli dark chocolate wafers melted
3 peppermint candy canes crushed (optional)

Add to Shopping List

Instructions

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract.
Beat for 4 minutes on high until stiff peaks form.
Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.

Notes

Typically if your meringues crack it means your oven temperature is TOO HIGH. Be sure to use an oven thermometer if this persists. It can also happen with changes in temperature, so don't PEEK on those meringues while baking, as opening the oven can cause cracks.
When stored properly, meringue cookies will last about two weeks. I don't recommend freezing meringue cookies. Store in airtight container at room temperature.
Once baked, meringues should be light and crisp, but not browned. You will know when they are done when the meringue cookie can easily be lifted from a piece of parchment paper and the bottoms are dry.

Nutrition Information

Show Details

Serving 1cookie Calories 43kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Sodium 8mg (0%) Sugar 6g (12%)