Minty Meringue Cookies – a delicious recipe with Egg Whites, White Vinegar, Cornstarch, Sugar, Red. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg whites on high until foamy (about 30 seconds). Add vinegar and cornstarch and beat until soft peaks form (about 1 minute). Slowly add in the sugar, in a steady stream. Add peppermint extract. Beat for about 4 minutes until stiff peaks form.
2
In a pastry bag with a star tip, draw lines inside the bag with red gel food coloring. Fill the bag with half of the meringue mixture. Pipe cookies onto a parchment-lined baking sheet. Repeat with the other half of meringue using green gel food coloring.
3
Place the baking sheet in a 200u00b0F oven for about 80 minutes. Then turn oven off and leave the sheet in there overnight.
4
The next morning, remove the baking sheet from the oven. Store cookies in an airtight container, up to a week.
5
Note: If you can't find caster sugar, I stick my granulated sugar in a food processor (or blender) for a minute just to grind it a little finer!
352
kcal
Calories
10
g
Fat
54
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 whole Egg Whites, Room Temperature, 1 Tablespoon White Vinegar, 1 Tablespoon Cornstarch, 1 cup Caster Sugar (See Note), and more.
Yes, Minty Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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