Peppermint Meringue Cookies
Peppermint meringue cookies are classic whipped egg white cookies combined with a refreshing burst of peppermint flavor. They're perfect for your next holiday tray!
Ingredients
- 4 egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 cup white chocolate
- 1 tsp shortening
- 5 candy canes (crushed)
- 1/3 tsp food coloring (optional)
Directions
- 1
Prepare the ingredients for the cookies. Choose a food color of your preference. Make sure the egg whites are at room temperature.
- 2
Using a stand mixer fitted with the whisk attachment, beat the egg whites together with sugar on high speed.
- 3
Add in salt and cream of tartar and beat until stiff peaks form; it will take about 10 minutes.
- 4
In a pastry bag or a ziplock bag fitted with a piping tip, put in a few drops of food coloring. Spoon in the meringue mixture.
- 5
Pipe out small-medium sized meringue cookies onto a lined baking sheet. Bake the cookies at 200°F for about 90 minutes. Then, turn off oven and allow them to cool completely in the closed oven to prevent them from cracking.
- 6
For the decorative minty coating, place white chocolate and shortening into a microwave safe bowl. Melt it in the microwave, stopping to stir every 20 seconds. Crush the candy canes in a ziplock bag using a rolling pin, or use a food processor.
- 7
Dip the meringue cookies into the melted chocolate, followed by dipping into the crushed candies. Enjoy!