These Peppermint Meringue cookies may look a bit complicated but they are really simple to make. Just 4 ingredients, and you don’t even need a fancy cake decorating bag (just a ziplock with a corner snipped off). They are light, airy, and delicious- I always include them in my Christmas baking but they are delicious year round!
Peppermint Meringue Cookies
2 Egg whites
1/2 cup granulated sugar
1/2 tsp. peppermint
1/4 tsp. cream of tartar
red food coloring
How to make Peppermint Meringue Cookies:
Separate egg whites and yolks carefully, if there are any yolks your egg whites it will not whip up properly.
Place whites in the bowl of an electric stand or hand mixer, beat on medium until foamy.
Add cream of tarter and whip until soft peaks are formed (this means that when you dip a spoon in the foam and lift it out that it peaks up and barely holds shape).
Increase speed to medium high, add sugar a couple tablespoons at a time until fully dissolved and mixture is smooth when run between your fingers.
Continue to beat until stiff peaks form (retains shape really well).
Add peppermint extract, mix just to combine.
Divide meringue in half, add a few drops of red food coloring to one and stir to color.
You can use a cake decorating bag to make the cookies swirl or a cheaper and easier option is to fill a ziplock bag halfway with each color. Then when you are done instead of cleaning out the bag you can just throw it away.
To create the meringue swirl- Press them both colors down into a corner, snip off corner and squeeze bag gently twisting and moving bag in a circle ending in a peak on top. Alternatively you can just scoop some of the meringue onto your baking sheet, using two spoons.
Bake in oven preheated to 300 degrees for 20-25 minutes, turn off oven and let them stay in hot oven for and additional 20 minutes before removing.
Remove, allow to cool then place in an airtight container to store.