Peppermint Meringue(Good Holiday Cookie) – a delicious recipe with whites, salt, cream of tartar, sugar, canes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place one oven rack in middle of oven and second rack directly above it.
2
Heat oven to 225u00b0.
3
Line 2 cookie sheets with foil. Beat egg whites in a large bowl with electric mixer until foamy. Add salt and cream of tartar, beat until soft peaks form when beaters are lifted.
4
Beat in sugar, one tablespoon at a time. Continue beating 5 to 6 minutes until stiff, smooth and glossy. Spoon into large Ziploc with bottom corner (1 inch) snipped off. Holding bag upright, squeeze mounds 1 1/2 x 1 1/2-inches high onto cookie sheet.
5
Lightly sprinkle candy over top.
6
Bake 1 1/2 hours. Turn off oven.
7
Leave door ajar and let meringues cool in oven until crisp and dry.
8
Store loosely covered in cool dry place.
132
kcal
Calories
33
g
Carbs
1
g
Protein
CarbsProtein
* 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 5 ingredients. The key ingredients include: whites of 2 large eggs (at room temperature), 1/8 tsp. salt, 1/8 tsp. cream of tartar, 1/2 c. sugar, and more.
Yes, Peppermint Meringue(Good Holiday Cookie) 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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