Peppermint Meringue Cookies
Description
These gluten free little gems are just in time for the holidays. They're a light and airy and make the perfect treat for a holiday gathering or hostess gift.
Ingredients
4 large egg whites, at room temperature
1/4 t. cream of tartar
3/4 c. granulated sugar
1/2 t. peppermint extract
red gel food coloring
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Adjust oven racks to upper and lower-middle positions. Preheat to 225 degrees F. Line 2 large baking sheets with parchment paper.
Add the egg whites and cream of tartar to a large bowl. Use an electric mixer to beat the egg whites on medium speed until they become frothy with uniform sized bubbles. This takes about 2-3 minutes.
Increase the speed to medium-high; gradually add the sugar, a couple of tablespoons at a time. Once all the sugar is added, turn the speed up to high; beat the egg whites until they're glossy and form stiff peaks when the beater is lifted, about 4 minutes.
Turn the speed to low; slowly add in the peppermint extract.
Use a small brush to paint lines of red food coloring inside a piping bag fitted with a large piping tip, spacing the lines 1/2 to 1 inch apart.
Fill the bag with the meringue and pipe "kisses" onto the prepared baking sheet, spacing them 1 inch apart.
Bake the meringues for 1 hour. Turn the oven off. Leave the meringues in the oven for another hour. DO NOT open the door!
Test the meringues after 1 hour. If the centers are still chewy, let them dry for several more hours.
Makes 64 cookies.