Mini Peppermint Meringue Cookies
These Mini Peppermint Meringue Cookies are light, airy, and packed with festive peppermint flavor. Made with whipped egg whites, sugar, and a hint of peppermint, they’re topped with crushed peppermint candies for a delightful crunch. Perfect for holiday gifting or cookie platters!
- Prep Time: 15 minutes
- Set Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
- Yield: 60 mini meringues 1x
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies (for garnish)
Instructions
-
Prepare for Baking:
- Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
-
Whip the Egg Whites:
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form
.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form
-
Add Sugar and Flavor:
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should be smooth, and the peaks should hold without falling over.
- Gently fold in the peppermint extract.
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Pipe the Meringues:
- Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops (about 1-inch in diameter) onto the prepared baking sheets.
- Sprinkle each meringue with a little crushed peppermint candy
.
-
Bake and Cool:
- Bake the meringues in the preheated oven for 1 hour. Then, turn off the oven and let them cool inside with the door closed for an additional hour to dry fully.
-
Serve or Store:
- Once fully cooled, store in an airtight container at room temperature for up to 2 weeks
.
- Once fully cooled, store in an airtight container at room temperature for up to 2 weeks
Notes
- Avoid Cracking: Keep the oven door closed during baking to prevent cracking.
- Humidity Tip: On humid days, meringues may turn chewy. Store in a dry place to keep them crisp.
Find it online: https://recipe.ukfinda.com/mini-peppermint-meringue-cookies/