Peppermint Meringue Cookies Recipe

Peppermint Meringue Cookies Recipe
Peppermint Meringue Cookies Recipe photo by Taste of Home
Publisher Photo

Peppermint Meringue Cookies Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
72 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 40 min. + standing
MAKES:
72 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 40 min. + standing

Ingredients

  • 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

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

Nutritional Facts

1 cookie: 24 calories, 1g fat (1g saturated fat), 0 cholesterol, 11mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppermint Meringue Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review