ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppermint Meringue Cookies

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 5 hrs, 30 mins
Yield

Makes about 7 1/2 dozen

Use food coloring gel in a squeeze bottle or a food-safe paintbrush to make lines in the piping bag. Once meringues are cooled, store them in an airtight container at room temperature.

Ingredients

  • 6 large egg whites
  • 1 1/2 teaspoons white vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon peppermint extract
  • Red food coloring gel

How to Make It

  1. Preheat oven to 200°. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.

  2. Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on inside of a decorating bag, starting at tip and ending three-fourths of the way up bag. Gently spoon meringue into center of bag, filling three-fourths full. Snip end of bag. Pipe about 2 Tbsp. meringue onto 1 parchment paper-lined baking sheet, leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.

  3. Bake at 200° for 2 hours. Turn off oven, and let meringues stand in oven until completely cool (about 3 hours).

  4. Chocolate-Dipped Peppermint Meringues: Prepare recipe as directed. Melt 2 cups milk chocolate morsels in microwave according to package directions. Stir until smooth. Dip bottom of each cooled cookie in melted chocolate, and place on a parchment paper-lined baking sheet. Let stand 15 minutes or until chocolate sets. Hands-on 40 min.; Total 5 hours, 55 min.