Peppermint Meringue Kiss
Christmas Meringue Cookies
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 50 cookies
These meringue kiss cookies are always the star of a cookie plate in any season but I think they're extra special when flavored with peppermint for Christmas! I’ve made them a soft pink but they also look Flaweless in green, red, blue or white! Let’s get started and you’ll have Flaweless cookies before you know it!
Peppermint Meringue Cookies
INGREDIENTS
4 egg whites
1/4 tsp cream of tartar
1 pinch salt
1 cup super fine sugar
1 teaspoon peppermint extract
2 drops red gel food coloring
METHOD
Preheat oven to 200 degrees.
Place egg whites in a very clean bowl of a stand mixer fitted with a whisk attachment. I recommend wiping down the bowl and whisk with white vinegar to makes sure any residual fat is gone!
Add the cream or tartar and salt to the bowl. Begin mixing on low and then gradually increase the speed to high.
Once the egg whites have frothed up, begin adding sugar SLOWLY - one teaspoon at a time. This should take several minutes.
Add vanilla and continue mixing until combined.
Add food coloring and continue mixing until a uniform color.
Your meringue is done once it has a thick texture and holds a stiff peak. You should be able to turn the bowl upside-down without it falling out of the bowl!
Check that the sugar is dissolved within the meringue by pressing a small amount between your thumb and forefinger. It should feel silky smooth. If it feels grainy, keep whipping!
Transfer to a piping bag fitted with a large star attachment. To get a shape like the one I did, use a tip with the spokes pointing straight out verses curving in.
Pipe your meringues allowing at an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue.
Bake on the center rack at 200 for an hour then turn the oven off and keep closed for an additional 2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.
