Best Peppermint Meringue Cookies Recipes

PEPPERMINT MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
• In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
• Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

PEPPERMINT MERINGUE COOKIES

Steps:

• Pre-heat oven to 300 degrees.
• In bowl, egg whites until foamy. Add cream of tartar and salt, beat to soft peaks.
• Gradually beat in sugar. Beat until mixture forms stiff shiny peaks.
• Reserve 2 tablespoons for crushed candy for sprinkling on top.
• Gently fold remaining candy into egg white mixture.
• Drop egg mixture by tablespoons onto parchment lined cookie sheets.
• Sprinkle tops of cookies with the reserved candy.
• Bake at 300 degrees until cookies just begin to brown and feel crisp when touched (they should be very light) about 20 to 25 minutes.
• Cool in pans on wire racks.

PEPPERMINT MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, peppermint extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved., If desired, using a new small paintbrush, paint four alternating red and green stripes inside a pastry bag fitted with a #2D star tip. Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto parchment paper-lined baking sheets, repainting stripes if necessary., Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper., In a microwave, melt candy coating; stir until smooth. Dip bottoms of meringues into melted coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

MINI PEPPERMINT-MERINGUE COOKIES

Steps:

• Directions 1.Preheat oven to 175 degrees. Trace 16 circles onto each of 2 pieces of parchment using a 1 3/4-inch round cookie cutter, spacing about 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with a sheet of parchment, traced side down. 2.Make the meringue cups: Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, stirring, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Transfer bowl to mixer. Whisk on medium-high speed until stiff peaks form. Beat in peppermint extract. 3.Using a small food-safe paintbrush, paint 3 stripes of red food coloring up the inside of a pastry bag fitted with a 1/4-inch plain round tip. Transfer egg-white mixture to pastry bag; pipe coils to fill each traced circle. Pipe up sides of each to create 3/4-inch- to 1-inch-high cups. 4.Bake until meringue cups are crisp but not browned and lift off parchment easily, about 1 hour 30 minutes. Transfer meringue cups to a wire rack, and let cool completely. 5.Meanwhile, make the ganache: Transfer chocolate to a heatproof bowl. Bring cream to a gentle simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Stir until smooth. Cover loosely with plastic wrap, and cut a small slit in the top. Refrigerate until firm, 1 hour to 1 hour 15 minutes. 6.Stir ganache, and transfer to a pastry bag fitted with a 1/4-inch open-star tip. Pipe ganache into the center of each meringue cup. Garnish with candy cane.

CHOCOLATE DIPPED PEPPERMINT MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees. Line your cookie sheet with parchment paper and set aside.
• If you want to add your stripes to the cookies, prepare a piping bag by painting thin stripes of red food coloring down the side. Make sure that your preferred tip is already attached, then store the piping bag standing upright in a drinking glass or vase until you're ready for it. If you don't want the stripes, just get the piping bag prepared with the coupler and tip.
• Beat the egg whites on low / medium-low speed until they become foamy.
• Add cream of tartar to the egg whites and continue to beat, increasing speed to medium. Beat until the egg whites begin to turn fluffy.
• Gradually add the sugar - very gradually. About a tablespoon at a time, and make sure you are still beating the eggs at the same time.
• After all the sugar has been added, turn the speed up to high and add in the peppermint extract. Beat until glossy and stiff peaks form -- about 5 - 7 minutes.
• Carefully spoon the meringue into your prepared piping bag. If you're using the stripes, it will take a few squeezes before you'll be able to see them.
• Pipe bite-size cookies onto the parchment paper lined cookies sheets.
• Bake for one hour at 200 degrees, then turn off the oven but do not remove the cookies.
• Leave the cookies in the oven until it has finished cooling. This helps the cookies to completely dry out. If you piped larger cookies, you may want to leave them in the oven overnight. For small cookies, an hour or two should suffice.
• When the cookies are done and completely dry, line another cookies sheet with wax paper. Melt the chocolate either in the microwave or in a double boiler.
• When the chocolate is smooth, gently begin dipping the meringues in and place them on the wax paper lined cookie sheet.
• Set the cookies aside at room temperature until the chocolate sets.