‘Tis the season for large wooly mittens, sizzling cocoa, and naturally, cookies. Gentle and ethereal peppermint meringues are the proper addition to any vacation cookie tray!
Peppermint Meringue Cookies
The style of those peppermint meringues is someplace between a cookie and a sweet cane. I discovered by chance that dissolving one into my morning espresso with slightly whipped cream immediately makes me really feel like I’m ingesting a Starbucks Peppermint Latte. I guess it could be yummy in sizzling cocoa too!
These Darkish Chocolate and Mint Chip Clouds are related in texture and in addition excellent for the vacations. Skinny Gingerbread Cookies and No Bake Chocolate and Peanut Butter Cookies are at all times on my vacation baking agenda too.
Why You’ll Love This Peppermint Meringue Recipe
- A thin vacation cookie. Meringues are made with egg whites and sugar, so they’re naturally low-fat and gluten-free. A few of my favorites varieties embody Chocolate Chip Clouds, Black and White Clouds, and To Die For Coconut Cookies.
- Simple to brighten. These stunning sweet cane gems are coloured with slightly gel paste meals coloring contained in the piping bag to provide the peppermint stripe. When you wrestle to get your sugar cookies and gingerbread to look simply so if you embellish, you’ll love the simplicity of those peppermint meringues!
- Fabulous texture. Meringues are like consuming clouds! They’re crisp, they soften in your mouth, and there’s simply nothing else like them.
What You’ll Want
Scroll all the way down to the recipe card under for precise measurements.
- Egg whites – Separate the eggs after they’re contemporary out of the fridge. You’re much less prone to get streaks of yolk when the eggs are chilled.
- Sugar – Use granulated sugar, also referred to as white sugar.
- Peppermint taste – You should utilize peppermint focus or pure peppermint extract.
- Crimson gel-paste meals coloring – You will discover this at Michael’s.
Easy methods to Make Peppermint Meringues
See the recipe card under for printable directions.Â
- Put together. Preheat your oven to 175ºF and line two baking sheets with parchment paper. Match a pastry bag with a small open-star tip.
- Heat the meringue combination. Set the egg whites and sugar in a heatproof mixer bowl. Place the bowl over simmering water and stir till the sugar dissolves.
- Beat. Use the whisk attachment on an electrical mixer to beat the meringue combination till stiff peaks type. Combine within the peppermint focus
- Fill the piping bag. Paint stripes of meals coloring contained in the pastry bag, then add the meringue.
- Pipe the peppermint meringues. Pipe small meringue stars onto the baking sheets.
- Bake. Place the pans within the oven and bake for about 1 hour and 40 minutes, or till the meringues are crisp.
- Cool. Flip off the oven and depart the pan inside for half-hour. Then, set the pans on wire racks to chill fully earlier than serving or storing the cookies.
Ideas and Variations
- Skip the meals coloring. When you’d like, you can also make these with out the stripes and simply have white peppermint meringues, or add crimson gel meals coloring to the meringue combination and fold it in.
- Be sure that the bowl and beaters are clear. At all times use steel bowls and beaters and ensure they’re squeaky clear earlier than making meringues to ensure good outcomes. Any hint of oil or grease can smash your meringues.
- Don’t overbeat the meringue combination. It’s essential to observe your meringue intently whereas beating it, as overbeating can lead to a grainy texture. As soon as it hits stiff peak stage, cease beating.
Correct Storage
It’s essential to maintain these peppermint meringues away from moisture when storing them. Allow them to cool fully, then place them in an hermetic container with parchment paper between the layers. Retailer at room temperature, away from daylight or warmth, for two weeks.
Extra Vacation Cookie Recipes
Yield: 30 servings
Serving Dimension: 3 cookies
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Preheat oven to 175 levels. Line 2 baking sheets with parchment paper. Match a pastry bag with a small open-star tip (comparable to Wilton M1). Put aside.
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Place egg whites and sugar within the heatproof bowl of an electrical mixer.
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Set bowl over a pan of simmering water, and stir gently till sugar has dissolved and combination is heat to the contact, 2 to three minutes.
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Switch bowl to an electrical mixer fitted with the whisk attachment.
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Whisk on medium-high velocity till stiff peaks type.
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Combine in peppermint focus.
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Utilizing a brand new small paintbrush, paint 2 or 3 stripes of crimson meals coloring contained in the pastry bag.
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Fill bag with 1 to 2 cups meringue.
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Pipe small (3/4-inch-high) star shapes onto ready baking sheets.
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Refill bag as obligatory, including meals coloring every time.
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Bake cookies till crisp however not brown, about 1 hour 40 minutes.
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Shut the oven off and depart within the oven for half-hour.
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Let cool fully on sheets on wire racks then place in a sealed container.
Final Step:
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Serving: 3 cookies, Energy: 21 kcal, Carbohydrates: 5 g, Protein: 0.5 g, Sodium: 6 mg, Sugar: 5 g
