Peppermint Meringue Cookies

Peppermint Meringue Cookies

56

"Crunchy minty Christmas cookies!"

Ingredients

1 h 45 m {{adjustedServings}} servings 11 cals
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Original recipe yields 56 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  2. In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
  3. Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
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Reviews

56
  1. 66 Ratings

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This is an excellent cookie. It was a little tricky to bake, though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the cr...

They turned out okay... but I made some mistakes that you should avoid. First, be sure to watch the cookies. For me, 90 minutes was too long. Second, if you are piping the meringues out, make ...

This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies, not 54, as the recipes states. If you need a bigge...