One thing I always try to do is balance the cookies I put on a cookie plate during the holidays. You want some cookies that are soft, some that are crisp, some that are chewy. I think that the more variety you have, the more appealing the plate is. That is just one reason why I love meringue cookies. Not only do I think they are super delicious, but they are different than your other cookies and really add variety. And really, they are pretty easy.
You’ll want to use a stand mixer for these if you have one – I had to beat for quite awhile to get the mixture to stiff peaks. (Have your eggs at room temperature to whip them up faster!) And I also like my meringue cookies still chewy in the center, so I turned off my oven right at 1 hour. But really, these are so simple and require very little hands on time!
What are your favorite holiday cookies?
* 1/8 teaspoon salt
* 1/4 teaspoon peppermint extract
* 1/8 teaspoon cream of tartar
* 1/2 cup white sugar
* red and green sprinkles if you’re feeling festive.
1. Preheat oven to 200 degrees F. Line a cookie sheet with parchment.
2. In a large glass or metal mixing bowl, beat egg whites, peppermint extract, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Put meringue in a ziplog bag or pastry bag and pipe small mergines 1 inch apart on the prepared cookie sheets. If using sprinkles, sprinkle the meringues.
3. Bake for 1 to 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door slightly open, and let meringues sit in the oven until completely cool.