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Peppermint Meringue Cookies Recipe

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This recipe for Peppermint Meringue Cookies is from Boyle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
⅛ tsp salt
⅛ tsp cream of tartar
½ cup white sugar
2 peppermint candy canes, crushed

Optional: dash of peppermint (or mint) oil
Directions:
Directions:
Preheat oven to 225°

Line 2 cookie sheets with parchment paper

In a glass or metal mixing bowl, beat egg whites, salt & cr of tartar to soft peaks. Continue to beat as gradually adding sugar until forming stiff peaks.

Either drop by spoonfuls 1 inch apart, or pour into ziploc bag, cut corner, and pipe out peaked cookies.

Sprinkle crushed candy canes over the cookies.

Bake for 1½ hours in preheated oven. Do not allow meringues to brown, but must be completely dry inside. Turn off oven when done, open oven door and let sit in oven until cool. Store in a cool, dry place up to 2 months.
Preparation Time:
Preparation Time:
20 mins; 90 mins baking, plus cooling time

 

 

 

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