Peppermint Meringue Cookies Recipe
User Reviews
4.4
Peppermint Meringue Cookies Recipe
Description
Peppermint Meringue Cookies Recipe combines egg whites, cream of tartar, peppermint extract, and sugar to create a glossy, stiff meringue. The addition of red gel food coloring stripes adds a visual appeal without impacting flavor. The meringue is piped onto parchment and baked at a very low temperature for about 90 minutes to dry thoroughly rather than bake, ensuring a crisp texture. Cooling in the oven avoids cracking and helps maintain delicate structure.
The flavor is a balance of sweetness and refreshing peppermint with a light, airy texture that dissolves easily on the tongue. The slow baking process prevents browning while achieving a dry, crisp bite characteristic of good meringues. The red food coloring adds a festive appearance suitable for holiday occasions.
These cookies can be enjoyed on their own or alongside coffee or tea. Their crunchy texture contrasts well with creamy beverages, making them a seasonal treat to share. The notes emphasize the importance of dry, grease-free equipment and the careful addition of sugar to reach stiff peaks without overwhipping, which preserves their delicate texture.
The cookies freeze well when stored in a rigid container to prevent breakage, and thawing at room temperature restores their crispness. Using food-grade red gel coloring labeled "no taste" ensures no off-flavors alter the peppermint. Alternatives in color are suggested if this is unavailable, keeping the cookies just as enjoyable.
Ingredients
- 3 egg room temperature, white
- ¼ teaspoon cream of tartar
- ¼ teaspoon peppermint extract
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- red gel food coloring *make sure it is labeled "no taste"
Instructions
- Separate the egg whites and egg yolks, making sure there is no yolk in the egg white. Then let the egg whites sit at room temperature for 30 minutes.
- Preheat oven to 200 degrees F. Line baking sheet with parchment paper or silicone baking mats.
- In a bowl of an electric mixer or large bowl, beat egg whites, cream of tartar, peppermint extract and salt on medium speed until soft peaks form. Do not use high speed yet.
- Gradually add the sugar 1 tablespoon at a time. Then beat on high speed until stiff peaks form. Don't over mix, stop as soon as the egg whites reach the stiff peaks stage.
- Using a food safe brush, add red stripes of food coloring to the inside of a plastic pastry bag fitted with a large star or round tip. I used a closed star tip, but anything with a large opening will work. Use a disposable pastry bag so you don't have to wash out the food coloring.
- Fill bag with the meringue mixture and pipe cookies onto prepared baking sheet.
- Bake for 90 minutes or until they are set. If you want a softer, chewier meringue then bake them for only 60 minutes.
- Turn oven off and leave oven door slightly open for 60 minutes and let them cool. This will help prevent cracking.
- Take the cooled cookies out of the oven and store in an airtight container. They will keep for 2 weeks at room temperature.
Notes
- Ensure egg whites have no yolk and are at room temperature before whipping.
- Use grease-free equipment to help egg whites reach proper peaks.
- Add granulated sugar gradually and stop mixing at stiff peaks to avoid overwhipping.
- Use red gel food coloring labeled "no taste" to prevent altering flavor; alternatively, choose a different color.
- Pipe the meringue using a disposable bag lined with food-safe red stripes for visual effect or spoon onto parchment if preferred.
- Bake at a low temperature and let cool in the oven for at least one hour to prevent cracking and achieve crisp texture.
- Store cookies in a hard-sided container if freezing to protect their delicate structure; they keep up to four months frozen.
- Thaw frozen cookies at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 29kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 17mg | 1% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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