If you are looking for the perfect combination of peppermint flavor and meringue cookie, these are the cookies you are dreaming of. Delicious crunchy peppermint meringue cookies are such a treat.
These cookies are perfect for the holidays. If you need another Christmas cookie recipe you have to try this Soft Gingerbread Cookie Recipe
Peppermint Meringue Cookie Recipe
How Long do Meringue Cookies Last?
Meringue Cookies will need to be stored in an airtight container. They will usually last about 2 weeks when kept away from the air. If you will not finish all of the cookies before they go bad, you can also freeze the cookies.
Why Did My Meringue Cookie Crack?
The most common reason the cookies crack is that the temperature is too high. The high heat cause air bubbles to expand and crack. Make sure you baking the cookies at 200 degrees. The cookies need to bake long and slow to dry out.
Ingredients for Peppermint Meringue Cookies
- Cream of tartar
- Pure peppermint extract
- Red sugar sprinkles
How to Make a Meringue Cookie Recipe
Line a baking pan with parchment paper and preheat the oven to 200 degrees.
You will need a large mixing bowl and a mixer. Make sure there is no greasy residue and the bowl is completely dry. The egg whites will not fluff enough if there is grease or moisture.
Make sure the eggs are room temperature. Then crack the eggs and put the whites in the bowl making sure not to get any yolks. Yolks will make the egg whites not whip up as much.
Beat it on medium speed until frothy.
Add the cream of tartar and continue to beat until the eggs become soft peaks.
Continue whipping at medium speed and add sugar 1 tablespoon at a time until the egg whites are at a stiff peak. This means that the egg white will hold up stiff when you make a peak.
Once the eggs have reached a stiff peak, take a little bit and rub it in your fingers. It should be smooth. If there is grit, it means the sugar is not completely dissolved and needs to be mixed more.
Add the peppermint and combine it. Be sure to scarpe down the bowl.
With a large star pastry tip, pipe about 144 quarter-sized mounds onto the prepared baking sheet. Add sprinkles.
Bake for 45 to 50 minutes until the outsides are crisp and the cookies come off the parchment easily.
If you want to add chocolate to the bottom of the cookies, cool them completely and then melt the chocolate according to the package. Dip the bottom into the chocolate and let harden on parchment paper.
Peppermint Meringue Cookies
- 3 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ¾ cup sugar
- ¼ teaspoon pure peppermint extract
- 1 teaspoon red sugar sprinkles
- Preheat the oven to 200° F and line a baking sheet with parchment paper
- Prepare the meringue cookies in a large mixing bowl with a handheld electric mixer, or in a stand mixer with the whisk attachment. Make sure the equipment is free of grease residue and completely dry. Moisture will hinder the egg whites from reaching their full volume potential
- Crack the room temperature egg whites (a cold egg white will also hinder the egg white volume) into the bowl, being very careful to not have any yolk, because again, that will hinder the volume
- Beat at medium speed for about 1 minute until frothy
- Add the cream of tartar (this helps with stabilizing the egg whites). Continue beating at medium speed until the whites become soft peaks. This means the peaks fall over on themselves
- Still at medium speed, add the sugar 1 tablespoon at a time, while continuously beating until the whites become stiff peaks. This means the peaks stay upright on their own
- When the egg whites look like they have reached stiff peaks, rub a small amount of the meringue in between your fingers, checking for grittiness. If the texture is gritty, the sugar has not completely dissolved and it needs to be beaten for longer until smooth
- Add ¼ teaspoon of peppermint extract and beat to combine, and scrape down the sides of the bowl to make sure all the sugar is incorporated and dissolved
- With a large star pastry tip, pipe about 144 quarter-sized mounds onto the prepared baking sheet. Evenly distribute the sprinkles on the tops before baking so they will stick
- Bake for 45-50 minutes, or until the outsides are crisp and they peel up easily off the parchment
- Turn the oven off and crack the door open, and allow the cookies to cool in the oven for 1½ to 2 hours. The outsides will be crisp and the insides will be soft, after cooling completely
- If using optional chocolate: When the meringue cookies are completely cool, melt the chocolate according to package directions and dip the bottoms of the cookies in the chocolate. Set them on a silicone baking mat or parchment paper to harden
- Store at room temperature for several days
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