Peppermint Meringue Cookies – a delicious recipe with egg whites, cream of tartar, peppermint, salt, sugar, Red. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, peppermint extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
2
If desired, using a new small paintbrush, paint four alternating red and green stripes inside a pastry bag fitted with a #2D star tip. Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto parchment paper-lined
3
, repainting stripes if necessary.
4
Bake at 250u00b0 for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper.
5
In a microwave, melt candy coating; stir until smooth. Dip bottoms of meringues into melted coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
571
kcal
Calories
23
g
Fat
77
g
Carbs
15
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 7 ingredients. The key ingredients include: 4 large egg whites, 1/2 teaspoon cream of tartar, 1/2 teaspoon peppermint extract, 1/4 teaspoon salt, and more.
Yes, Peppermint 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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