Peppermint Meringues

Peppermint Meringues is rated 3.5 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 100 minutes

Even though this recipe from Joy Wilson, cookbook author and creator of the blog Joy the Baker, contains only four ingredients, the result is a fabulously festive and colorful cookie that’s sure to be a hit at any cookie swap.

Ingredients:

  • 3 egg whites
  • 3/4 cup (6 oz./185 g) sugar
  • 1/2 tsp. peppermint extract
  • Red gel paste food coloring as needed

Directions:

Preheat an oven to 175°F (80°C). Line 2 baking sheets with parchment paper. Secure the corners of the paper to the baking sheets with masking tape. Fit a pastry bag with a small open star tip, such as Ateco #22.

In a saucepan, bring 1 to 2 inches (2.5 to 5 cm) of water to a simmer. Put the egg whites and sugar in a heatproof bowl and set over the simmering water. Stir gently until the sugar has dissolved and the mixture is warm to the touch, 2 to 3 minutes.

Transfer the bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in the peppermint extract.

Using a small new paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag, painting from the tip of the bag to the collar. Fill the bag with 1 to 2 cups of the meringue. Pipe star shapes, each about 3/4 inch (2 cm) high, onto the prepared baking sheets. Refill the pastry bag as needed, adding more food coloring to the bag each time you refill it.

Bake the cookies until crisp but not brown, about 1 hour 40 minutes. Transfer the baking sheets to wire racks and let the cookies cool completely on the baking sheets. Store in an airtight container. Makes about 2 dozen cookies.

Recipe by Joy Wilson, creator of the blog Joy the Baker and author of Homemade Decadence

Rated 5 out of 5 by from Yum! Yum! Yum! The process went very smooth just like the instructions, and I made them a little different size, so I left them in the oven a little longer and they turned out great! Definitely a recipe my granddaughter would enjoy doing with me!
Date published: 2016-12-22
Rated 2 out of 5 by from Pretty but... Love the way these look, but I think there's a typo with the suggested oven temperature. I think it should be 275 F, not 175 F. I've made many meringue in the past and have never encountered a recipe with such low oven temperature. I did follow the recipe though and found that after 5 hours in the oven at 175 F, my meringue were still soft and were not baking. After 5 hours I increased the oven temperature to 275 F for another 40 m and they finally set and became crispy. Love the technique of the striped red candy cane effect, but would never try these at such low temperature again, unless I wanted an all day baking project.
Date published: 2016-12-13
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