Peppermint Meringue Cookies Recipe

Peppermint Meringue Cookies Recipe photo by Taste of Home

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Green and red swirls set these whimsical delights apart from any other meringue recipe. They look like they came straight from Candy Land. Each melt-in-your-mouth bite packs just the right amount of refreshing peppermint flavor that's perfectly complemented by the bottom layer of chocolate.

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Peppermint Meringue Cookies Recipe

Prep: 45 min. + standing Bake: 40 min. + standing

Yield: 72 Servings

45 40 85

Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1 cup sugar
Red and green paste food coloring, optional
6 ounces dark chocolate candy coating, chopped

Directions

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. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 24 calories, 1 g fat (1 g saturated fat), trace cholesterol, 11 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.

Originally published as Peppermint Meringue Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p77