Meringue cookies are light, crispy, and chewy. Making meringues is a simple as beating egg whites. If you’ve never made these adorable little bites of sweetness before, you should definitely give them a try. They are one of my families favorite holiday cookies.
What you’ll love about meringue cookies:
- So Easy: Meringues 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.
- Flexible: Meringues can be made with a variety of different flavors and colors.
- Light and crispy: During the holidays it’s easy to get buried in a ton of baked goods. Meringues are a light, fat-free, gluten-free, and dairy-free option is a sea of heavy food.
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.
You can also add finely chopped nuts or mini chocolate chips to these easy to make meringues.
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.
- 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.
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