Peppermint Meringue Cookies Recipe

Peppermint meringue cookies are the perfect festive treat for the holiday season. Light, airy, and beautifully swirled with red and white, these cookies melt in your mouth and are bursting with refreshing peppermint flavor. They’re ideal for Christmas parties, cookie swaps, or as a homemade gift that will delight everyone.

What Are Peppermint Meringue Cookies?

Peppermint meringue cookies are a type of meringue made from whipped egg whites, sugar, and peppermint extract. They’re known for their crisp exterior and melt-in-your-mouth texture. These cookies are piped into delicate swirls and adorned with red stripes for a classic candy cane appearance, making them as beautiful as they are delicious.

Why You’ll Love This Recipe

• Festive and Fun: Perfect for the holiday season with their candy cane-inspired look.
• Easy to Make: Requires just four ingredients and a few simple steps.
• Light and Guilt-Free: Low in calories and made with simple, wholesome ingredients.
• Great for Gifting: They store well and look stunning in decorative tins or gift boxes.

Ingredients

• 3 large egg whites, at room temperature
• ¾ cup (150g) granulated sugar
• ½ teaspoon peppermint extract
• Red gel food coloring

Step-by-Step Instructions

Preparing the Meringue

1. Preheat your oven to 225°F (110°C) and line baking sheets with parchment paper.
2. In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. This step is crucial for achieving stiff, glossy peaks.
4. Once the sugar is fully incorporated, mix in the peppermint extract.

Adding the Stripes

1. Fit a piping bag with a star tip.
2. Use a small brush or a toothpick to paint three thin stripes of red gel food coloring along the inside of the piping bag.
3. Fill the bag with the meringue mixture, being careful not to smudge the painted stripes.

Piping and Baking

1. Pipe small swirls, about 1 inch (2.5 cm) wide, onto the prepared baking sheets. Leave some space between cookies for even airflow.
2. Bake in the preheated oven for 1 hour. Do not open the oven door during baking.
3. After 1 hour, turn off the oven and let the meringues cool inside for another hour. This ensures they dry completely and achieve the perfect crisp texture.

Serving Suggestions

• Pair with hot chocolate or coffee for a delightful holiday snack.
• Use them as edible decorations for a festive dessert table.
• Gift them in clear cellophane bags tied with a ribbon for a thoughtful and beautiful present.

Storing and Freezing

Storage Tips

• Store the meringue cookies in an airtight container at room temperature for up to a week.
• Keep them in a cool, dry place to maintain their crisp texture.

Freezing Instructions

• Place the cookies in a freezer-safe container, separating layers with parchment paper.
• Freeze for up to one month. Thaw at room temperature before serving.

Recipe Variations

• Chocolate Peppermint: Drizzle melted chocolate over the cookies for a decadent touch.
• Rainbow Swirls: Use multiple food coloring stripes for a multicolored effect.
• Gluten-Free Alternative: These cookies are naturally gluten-free!

FAQs

Can I use liquid food coloring instead of gel?
Gel food coloring is recommended because it provides vibrant color without altering the consistency of the meringue.

What happens if my meringue doesn’t form stiff peaks?
Ensure your mixing bowl and beaters are clean and free of grease. Also, make sure the egg whites are at room temperature for optimal results.

Can I double the recipe?
Yes! Just ensure you have enough baking sheets and oven space to bake the meringues evenly.

These peppermint meringue cookies are a delightful addition to your holiday baking repertoire. With their striking appearance and light, peppermint-infused flavor, they’re sure to become a favorite tradition. Give them a try, and don’t forget to share your creations with friends and family!

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