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Peppermint Meringue Cookies
Peppermint Meringue Cookies
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Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
201 minutes
Delicate peppermint meringue cookies with a crisp texture, using egg whites, sugar, crushed peppermints, and optional chocolate chips.
Ingredients:
  • 3 egg whites
  • Pinch kosher salt
  • 1 cup sugar (use superfine if you have it)
  • 1 teaspoon white vinegar
  • 2 to 3 tablespoons thoroughly crushed peppermint candies
  • 1/3 cup mini chocolate chips (optional)
Instructions:
  • Heat your oven to 330°F.
  • In a stand mixer, combine egg whites and a pinch of salt. Start on low speed and gradually increase to medium until foamy with soft peaks starting to form, about 2 to 3 minutes. Aim for small, uniform bubbles in the egg whites.
  • Gradually add sugar to beaten egg whites: Increase speed to medium high and slowly sprinkle in sugar, a little at a time. Whip for a few minutes, then mix in vinegar. Increase speed to high and beat until glossy stiff peaks form, approximately 4 to 5 minutes.
  • Gently fold in crushed peppermints and mini chocolate chips, if desired, using a rubber spatula.
  • Pipe meringue mixture onto prepared cookie sheets: Line 2 large cookie sheets with parchment paper or silicone. Secure parchment paper by adding small dollops of meringue mixture to the corners underneath. Spoon teaspoonfuls of the mixture spaced an inch apart, or pipe mounds 1 1/2 inches wide using a pastry bag or makeshift one from a plastic bag with the corner snipped off.
  • Place the cookie sheets in a 300°F oven. After 1 minute, turn off the oven without opening the door. Let the meringues sit undisturbed for at least 3 hours or overnight to achieve a lightly crisp outside and airy inside. If needed, dry them out for a few more hours before storing in an airtight container.

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