Description
These Mini Peppermint Meringue Cookies are light, airy, and packed with festive peppermint flavor. Made with whipped egg whites, sugar, and a hint of peppermint, they’re topped with crushed peppermint candies for a delightful crunch. Perfect for holiday gifting or cookie platters!
Ingredients
Scale
- 3egg whites, room temperature
- 1/4 teaspooncream of tartar
- 1/8 teaspoonsalt
- 2/3 cupgranulated sugar
- 1/2 teaspoonpeppermint extract
- Crushed peppermint candies(for garnish)
Instructions
- Prepare for Baking:Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
- Whip the Egg Whites:In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.
- Add Sugar and Flavor:Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should be smooth, and the peaks should hold without falling over.Gently fold in the peppermint extract.
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should be smooth, and the peaks should hold without falling over.
- Gently fold in the peppermint extract.
- Pipe the Meringues:Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops (about 1-inch in diameter) onto the prepared baking sheets.Sprinkle each meringue with a little crushed peppermint candy.
- Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops (about 1-inch in diameter) onto the prepared baking sheets.
- Sprinkle each meringue with a little crushed peppermint candy.
- Bake and Cool:Bake the meringues in the preheated oven for 1 hour. Then, turn off the oven and let them cool inside with the door closed for an additional hour to dry fully.
- Bake the meringues in the preheated oven for 1 hour. Then, turn off the oven and let them cool inside with the door closed for an additional hour to dry fully.
- Serve or Store:Once fully cooled, store in an airtight container at room temperature for up to 2 weeks.
- Once fully cooled, store in an airtight container at room temperature for up to 2 weeks.
Notes
Avoid Cracking: Keep the oven door closed during baking to prevent cracking.
Humidity Tip: On humid days, meringues may turn chewy. Store in a dry place to keep them crisp.