Yield: 60
Christmas Meringue Cookies
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Additional Time
4 hours
Total Time
5 hours 35 minutes
Melt in your mouth Christmas Meringue Cookies are the perfect holiday treat. Light and airy cookies with a peppermint flavor, these look so pretty on your holiday dessert plates.
Ingredients
- 4 egg whites, room temperature
- 1 Tablespoon white vinegar
- 1 Tablespoon cornstarch
- 1 cup caster sugar
- ¾ teaspoon peppermint extract
- gel food coloring
Instructions
- Beat egg whites on high until foamy (about 30 seconds). Add vinegar and cornstarch and beat until soft peaks form (about one minutes). Slowly add in the sugar, in a steady stream. Add peppermint. Beat for about 4 minutes until stiff peaks form.
- In pastry bag with star tip, draw lines on inside of bag with red gel food coloring. Fill bag with half of meringue mixture. Pipe one inch star cookies onto a parchment lined baking sheet. Repeat with other half of meringue mixture and green food coloring.
- Place in a 200 degree oven for about 80 minutes, turn oven off and leave in there 4 hours or overnight.
- Store in airtight container, up to a week.
Notes
- Don't add the sugar too soon. Wait until the egg whites look nice and foamy before adding in the sugar. Adding it too early may mean the meringue doesn't fluff.
- Carefully separate the yolks from the whites. This is a time to be extra careful with your egg dividing! Any bit of yolk will make it harder to get the stiffened texture you need in meringe cookies.
- Check your oven temperature! If your oven runs hot, be careful here. The idea behind baking these for so long at an ultra low temperature is that they're really drying out more than they're baking in a typical sense. An oven that's too hot will kill the light consistency of the cookie.
- Meringue cookies are best eaten soon after baking. Yes, they are good for up to a week but they're BEST eaten within a few hours of getting out of the oven.
- Caster Sugar Substitute- There is no substitute for caster sugar but you can make it yourself from granulated sugar. If you can't find (or don't have) caster sugar, you can pulse regular white sugar in the food processor for a few seconds until it's made finer. Do NOT substitute powdered sugar! It's much finer than caster and will not work in this recipe.
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.