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Uploaded byGregg Huberty
Holiday Peppermint Meringue Cookie Recipe
This recipe calls for making peppermint meringue cookies with egg whites, sugar, salt, cream of tartar, and crushed peppermint candy canes. The egg whites are beaten with the other ingredients until stiff peaks form and then spoonfuls of the mixture are placed on a baking sheet lined with parchment paper. The cookies are baked at a low temperature for 1.5 hours until dry inside but not browned, then cooled in the oven before storing for up to 2 months.
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Holiday Peppermint Meringue Cookie Recipe
- 1. Holiday Peppermint Meringue CookieRecipe Created by Gregg Huberty
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- 13. Directions Preheat oven to 225degrees Fahrenheit.
- 14. Directions Line the baking sheetwith parchment paper.
- 15. Directions In a largemixing bowl, with a whisk, beat the egg whites, salt and cream of tartar to soft peaks.
- 16. Directions Gradually add the sugar, continuingto beat until whites form stiff peaks.
- 17. Directions On the baking sheetswith parchment paper drop spoonfulls 1 inch apart.
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- 20. Directions Meringues should be completely dryin the inside. Do NOT allow them to brown.
- 21. Directions Turn off oven. Keepdoor ajar and let the meringues sit in the oven until completely cool.
- 22. Directions You can store them forup to 2 months in a cool, dry place.
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