Mini Peppermint Meringue Cookies

Looking for a delightful and festive treat to add to your holiday dessert table? Look no further than Mini Peppermint Meringue Cookies! These light and airy confections are not only simple to make, but they also provide a refreshing peppermint flavor that will leave your guests wanting more. Whether you’re hosting a holiday gathering or just indulging in some sweet cravings, these meringue cookies are sure to impress.

What Are Mini Peppermint Meringue Cookies?

Mini Peppermint Meringue Cookies are delicate cookies made primarily from whipped egg whites and sugar, flavored with peppermint extract, and often topped with crushed candy canes for a seasonal touch. They are baked at a low temperature until crisp, resulting in a melt-in-your-mouth texture that is both satisfying and elegant. These cookies are gluten-free, making them a great option for those with dietary restrictions.

Ingredients You’ll Need

To make Mini Peppermint Meringue Cookies, you’ll need the following ingredients:

• 2 large egg whites: Ensure they are at room temperature for better volume.
• 1/2 teaspoon cream of tartar: This helps stabilize the egg whites.
• 1 cup granulated sugar: Provides sweetness and structure.
• 1/2 teaspoon peppermint extract: For that signature minty flavor.
• Red food coloring (optional): To add a festive touch.
• Crushed candy canes (for garnish): Adds a crunchy texture and holiday flair.

Step-by-Step Instructions

this recipe

1. Preheat Your Oven

Begin by preheating your oven to 200°F (93°C). Line a baking sheet with parchment paper to prevent sticking.

2. Whip the Egg Whites

In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form. This process can take about 3-5 minutes.

3. Gradually Add Sugar

Once soft peaks form, gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the mixer speed to high and beat until the meringue is glossy and stiff peaks form. This should take another 4-6 minutes.

4. Flavor and Color

Gently fold in the peppermint extract. If you’re using food coloring, add a few drops and swirl it into the meringue for a marbled effect.

5. Pipe the Cookies

Transfer the meringue to a piping bag fitted with a star tip. Pipe small dollops or rosettes onto the prepared baking sheet, leaving space between each cookie. Sprinkle crushed candy canes on top of each meringue.

6. Bake

Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, or until the cookies are dry to the touch and can easily lift off the parchment paper. Once baked, turn off the oven and let the cookies cool inside with the door slightly ajar.

7. Store and Enjoy

Once cooled completely, store your Mini Peppermint Meringue Cookies in an airtight container at room temperature. They can last for up to a week, making them perfect for holiday gifting or enjoying throughout the season!

Tips for Perfect Meringue Cookies

• Use Fresh Eggs: Fresh egg whites whip better than older ones.
• Clean Equipment: Ensure all mixing bowls and beaters are completely clean and free from grease.
• Avoid Humidity: Meringue is sensitive to moisture, so try to make these cookies on a dry day.
• Experiment with Flavors: While peppermint is a classic holiday flavor, you can also experiment with vanilla, almond, or lemon for a different twist.

Why You’ll Love These Cookies

Mini Peppermint Meringue Cookies are the perfect blend of sweet and minty, making them a delightful addition to any holiday dessert spread. Their beautiful presentation and unique texture will wow your guests, and the best part is that they are guilt-free treats that everyone can enjoy.

So, why not whip up a batch today? These cookies are not only a sweet indulgence but also a fun baking project that you can share with family and friends. Happy baking!

Serving and Storage Tips for Mini Peppermint Meringue Cookies

Once you’ve created your delightful Mini Peppermint Meringue Cookies, proper serving and storage will ensure they maintain their texture and flavor. Here are some tips to help you serve and store these delicious treats effectively:

Serving Tips

1. Presentation: Arrange the meringue cookies on a festive platter or cake stand. You can use decorative liners or sprinkle some extra crushed candy canes on the serving dish for a beautiful presentation.
2. Pairing Suggestions: Meringue cookies pair wonderfully with a variety of beverages. Consider serving them alongside hot cocoa, peppermint tea, or a holiday punch to complement their minty flavor.
3. Gifting: These cookies make excellent gifts for the holiday season. Package them in a decorative tin or box lined with tissue paper. You can also tie a ribbon around the box for a personal touch.
4. Variety: To enhance your dessert table, serve your meringue cookies alongside other holiday treats like brownies, gingerbread cookies, or chocolate truffles. This variety will create an inviting spread for your guests.

Storage Tips

1. Airtight Container: Store your Mini Peppermint Meringue Cookies in an airtight container to keep them crisp. If you don’t have one, you can use resealable plastic bags, removing as much air as possible.
2. Room Temperature: Keep the cookies at room temperature. Avoid refrigerating them, as moisture can cause the meringues to become sticky and lose their delightful crunch.
3. Layering with Parchment Paper: If stacking the cookies, place a sheet of parchment paper between layers to prevent them from sticking together.
4. Shelf Life: Properly stored, these meringue cookies can last up to a week at room temperature. However, they are best enjoyed within the first few days for optimal freshness.
5. Freezing: If you want to make them in advance, meringue cookies can also be frozen. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They can be kept in the freezer for up to a month. To serve, let them thaw at room temperature for a couple of hours.

By following these serving and storage tips, you can enjoy your Mini Peppermint Meringue Cookies at their best, ensuring that every bite is just as delightful as the first!

FAQ 1: Can I use egg substitutes in this recipe?

Answer: While traditional meringue requires egg whites for structure and texture, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use 3 tablespoons of aquafaba to replace one large egg white. Make sure to whip it until stiff peaks form, just like with egg whites. However, the flavor and texture may differ slightly from the original recipe.

FAQ 2: How do I prevent my meringue cookies from cracking?

Answer: Cracking can occur due to rapid temperature changes during baking. To minimize this, ensure you bake the meringues at a low temperature, allowing them to dry out gradually. Additionally, avoid opening the oven door while baking, as this can cause fluctuations in temperature. Letting the cookies cool inside the oven with the door slightly ajar can also help maintain a stable environment.

FAQ 3: Can I flavor the meringue cookies with something other than peppermint?

Answer: Absolutely! While peppermint is a classic flavor, you can experiment with other extracts such as vanilla, almond, or lemon. You can also add a pinch of cocoa powder for a chocolatey twist. Just remember to adjust the quantity according to your taste preferences, starting with 1/2 teaspoon and adding more as desired.

FAQ 4: What should I do if my meringue is not forming stiff peaks?

Answer: If your meringue isn’t forming stiff peaks, check for a few common issues:

1. Equipment Cleanliness: Ensure that your mixing bowl and beaters are completely clean and free from any grease. Even a small amount of fat can prevent the egg whites from whipping properly.
2. Egg White Freshness: Use fresh egg whites, as older eggs may not whip up as well. Room temperature egg whites generally whip better than cold ones.
3. Slow Addition of Sugar: Gradually adding the sugar while whipping is crucial. If added too quickly, it can weigh down the egg whites and prevent them from reaching the right texture.

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