Peppermint Meringue(Good Holiday Cookie)
Delicate peppermint meringues with a crisp texture and refreshing candy cane flavor, perfect for holiday treats or festive gatherings enjoying a light, sweet, and minty dessert.
Ingredients
Instructions
- Place one oven rack in the middle of the oven and a second rack directly above it.
- Preheat oven to 225°F (107°C).
- Line 2 cookie sheets with foil.
- Beat egg whites in a large bowl with an electric mixer until foamy.
- Add salt and cream of tartar, and beat until soft peaks form when beaters are lifted.
- Gradually add sugar, one tablespoon at a time, beating continuously.
- Continue beating for 5 to 6 minutes until the mixture is stiff, smooth, and glossy.
- Spoon the meringue into a large Ziploc bag with the bottom corner snipped (1 inch).
- Hold the bag upright and squeeze mounds approximately 1 1/2 inches high onto the prepared cookie sheets.
- Lightly sprinkle crushed peppermint candies over the tops of the meringues.
- Bake for 1 1/2 hours, then turn off the oven.
- Leave the door ajar and let the meringues cool in the oven until crisp and dry.
- Store loosely covered in a cool, dry place.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent the egg whites from whipping properly. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or vinegar. For a festive twist, consider adding a few drops of peppermint extract along with the crushed candy canes.
Serving Suggestions
These peppermint meringues make a delightful addition to any holiday cookie platter and pair beautifully with hot cocoa or coffee. They can also be crumbled over desserts like ice cream or yogurt for added texture and flavor. For a festive presentation, consider serving them alongside other cookies such as Oatmeal-Molasses Cookies.
Storage & Reheating
Once the meringues are completely cool, store them in an airtight container at room temperature. Avoid refrigerating them, as humidity can make them sticky. They can last for up to two weeks if kept in a cool, dry place. If they become soft, you can re-crisp them in a low oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peppermint Meringue(Good Holiday Cookie) contains roughly 42 calories, with 0g protein, 10g carbohydrates, and 0g fat. It is an excellent source of potassium (36% of the Daily Value). Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringues turn out chewy instead of crisp?
Chewy meringues are often a result of not baking them long enough or not allowing them to cool properly in the oven. Ensure your oven is at the correct temperature, and leave the door ajar after baking to let them dry out completely.
Can I use liquid egg whites instead of fresh ones?
Yes, you can use liquid egg whites, but ensure they are pasteurized for safety. Measure the equivalent of two large egg whites, and whip them as instructed. The result should be similar, but fresh egg whites typically provide better volume and texture.
What can I do if my meringue is too runny?
If your meringue is runny, it may not have been whipped enough or may have come into contact with fat. Continue whipping until stiff peaks form. If it's still too soft, you can add a bit more sugar, but be careful not to overdo it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).