Need a cookie for a cookie exchange that isn’t a cookie at all?
Looking for a sweet that is both grain and dairy free?
Meringues are the perfect option!
They are easy to prepare, delicious, festive and definitely not a cookie!
If you can whip egg whites, you can make meringues. They even look as good as they taste.
[Note you dry them out more than bake them. This does take some time. While they are easy to prepare, they are not particularly fast!]
Years ago I worked with a wonderful woman who made these meringues every year.
I always thought that they were magically delicious – and I’m not talking about breakfast cereal. They were airy and had a perfect crunch to the outside. She even added mini-chocolate chips to hers.
While I love peppermint – especially in the winter – these can be made with almost any flavor. You can switch out the peppermint extract for lemon, orange, vanilla or almond. Like my old friend, you can even add mini chips. Imagine, chocolate almond or orange chocolate….magically delicious, right?
Doing the cookie exchange thing this year?
We love them! Cookie exchanges are a great way to quickly get an assortment of cookies for a holiday platter…plus, everyone brings their ‘A Game.’ What did you bring? Did any of your friends come up with something especially interesting? Let us know! We love to hear from you.
And don’t miss out! Geek out 😋 with us every week and get our latest recipes and cooking tips. We promise not to spam you.
These are festive alternative to cookies.
- 3 egg whites room temperature
- ⅛ tsp salt
- ⅓ cup sugar
- ½ cup powdered sugar
- ⅛ tsp peppermint extract
Preheat oven to 200 ℉.
Line a baking sheet with parchment paper.
Using an electric mixer beat egg whites and salt until light and foamy.
Keep the mixer running. Gradually add the sugar in three additions. Beat for 2 minutes between each addition.
Continue to beat until firm peaks form.
Add the powdered sugar and peppermint extract. Beat to blend, about 1 minute.
Spoon meringue into a pastry bag fitted with a 1/2" tip. Pipe into 1" rounds onto prepared baking sheet. Space them 1" apart.
Bake until dry. This will take approximately 2 1/2 hours. Let cool completely, about 1 hour. They will crisp as they cool.
To add color: Dot drops of food coloring on the surface of the meringue. Do not stir it in. It will become swirled when piped. For stripes, paint paste food coloring along the inside edges of your pastry bag before adding the meringue. (Use a disposable bag as this will permanently stain the bag.)
MAKE AHEAD: These can be made 2 days ahead. Store in an air tight container between sheets of parchment paper.
Adapted from Bon Appetit magazine, Dec 2011.