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