Peppermint Swirl Meringue Cookies Recipes

PEPPERMINT MERINGUES

Steps:

• In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

PEPPERMINT MERINGUES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
• In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
• Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

PEPPERMINT SWIRL MERINGUE COOKIES

Steps:

• Preheat oven to 200°F. Prepare cookie sheets by lining with parchment paper. (Do NOT use pan spray!)
• In the bowl of a stand mixer, combine egg whites, salt, and cream of tartar. Using the whisk attachment, whip on high until foamy.
• Slowly add in the sugar - a little at a time - and continue whipping until stiff peaks form.
• Turn off mixer, remove bowl. Gently stir in peppermint extract to taste.
• Working quickly but gently, divide the meringue into three bowls. Dye one red, and another green, leaving the third bowl white.
• Fit one extra large pastry bag with a large coupler set and tip of your choice - I used used a 4B, large star tip.
• Fill the other three bags with one each of the three meringue colours, taking care to avoid air bubbles. I like to tie them off with a little bit of twine, ribbon, or elastic, as it keeps things cleaner.
• Cut about 3/4″ off the end of the three filled bags and CAREFULLY insert them into the fourth - extra large - pastry bag, so that the three open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
• Be gentle, you don't want to squeeze meringue out of one or both of those bags yet!
• Use the frosting bag as you normally would, piping small swirls of meringue out onto the prepared cookie sheets. I like to make them just over 2″ in diameter, and leave about 1″ between each little mound.
• Bake for 1 hour 20 minutes. Test for doneness.
• When meringues are almost as dry as you'd like them, turn the oven off, keep the door closed, and allow them to cool for 2 hours.
• Remove from oven and allow to cool fully before transferring to an airtight container.

PEPPERMINT MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
• In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
• Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.