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–+ servings

Peppermint Meringue Cookies

These Peppermint Meringue Cookies are light, crisp and have a delicate peppermint flavor! These are a delightful holiday treat!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 1 hour
oven resting time 1 hour
Course Dessert
Cuisine American
Servings 48 1 inch x 1 inch size cookies
Calories 14 kcal

Ingredients
  

  • 3/4 cup granulated sugar
  • 2 tsp cornstarch
  • 4 large egg whites
  • 3/4 tsp vanilla extract
  • 1/8 tsp kosher or fine sea salt
  • 1/2 tsp peppermint extract
  • 4-6 drops red food coloring

Instructions
 

  • Preheat oven to 225° and prepare 2 large baking sheets with parchment paper or silicone baking mat.
  • In a bowl, whisk together sugar and cornstarch. Set aside.
  • In a stand mixer with the whisk attachment, or with a hand mixer, whip egg whites, vanilla extract and salt together on highest speed being careful of splatters. Whip for 30-45 seconds until very light peaks form.
  • Reduce speed to medium and add sugar mixture slowly, one tablespoon at a time. This should take about 45-60 seconds. It may be helpful to have an extra person help you with this step. It's important to add slowly so that the egg proteins have time to properly bind with the sugar mixture.
  • Once incorporated, increase speed to high and whip until stiff, glossy peaks form. This take an additional 30-45 seconds.
  • Using a rubber spatula, gently fold, or mix, in peppermint extract.
  • Prepare a pipping bag with a 1M Wilton tip, or any shape you want. Dip the tip of a butter knife, toothpick or skewer in food coloring and draw thin lines 3/4 the way up opposite sides of the pipping bag.
  • Use spatula to fill bag with meringue. Pipe meringue into 1 inch wide by about 1 inch tall stars or kisses shapes. Gently press down when finishing each shape to achieve curly tail on top. If your shapes are larger, they made need to bake a few extra minutes. If you choose to do different sized shapes just be aware that smaller shapes may brown more quickly than larger shapes.
  • Bake for 60 minutes at 225°, turning tray 180° after 30 minutes.
  • After 60 minutes, turn off oven but DO NOT OPEN OVEN. Allow meringues to continue baking in turned off oven for an additional 60 minutes.
  • Once meringues are finished resting in the oven, allow to cool completely on wire rack. Then move to air tight container to store for up to two weeks. A glass jar with a wide mouth works perfectly for these meringues!

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSodium: 5mgPotassium: 4mgSugar: 3g
Keyword cookies, holiday, peppermint
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