Peppermint Meringue Cookies Recipe
Light and airy meringue cookies feature peppermint. You may use other flavors, if you choose.
- 4 large egg whites at room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 tsp peppermint extract or your choice of flavoring
- food coloring optional
Set your oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2 large baking sheets with parchment paper.
In a large bowl, beat the egg whites and cream of tarter with an electric mixer on medium speed about 2-3 minutes, until they are frothy and bubbly.
Beat on medium-high and gradually add the sugar. When well mixed, beat the mixture on the high setting for about 4 minutes, until they form stiff peaks.
Carefully mix in the extract on lowest speed.,
Using a piping bag with a large tip or a plastic bag, pipe the cookies onto the parchment paper.
Bake the meringues for 1 hour. Turn the oven off, and leave the meringues in the oven for another hour. Do not open the door. Test the meringues after 1 hour. When they reach the consistency you like, remove them to cool on a rack.
Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSodium: 4mgPotassium: 6mgSugar: 3g