PEPPERMINT MERINGUES
These are very good, light and airy. The colors are great for the holidays.
Provided by KATHY
Categories Desserts Cookies Meringue Cookies
Time 5h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 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 ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g
PEPPERMINT MERINGUE COOKIES
Crunchy minty Christmas cookies!
Provided by Mary
Categories Desserts Cookies Meringue Cookies
Time 1h45m
Yield 56
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- 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.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 7.7 mg, Sugar 2.1 g
PEPPERMINT MERINGUES
These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 42 meringues
Number Of Ingredients 6
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
PEPPERMINT MERINGUE COOKIES
Make and share this Peppermint Meringue Cookies recipe from Food.com.
Provided by Debbwl
Categories Drop Cookies
Time 40m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Pre-heat oven to 300 degrees.
- In bowl, egg whites until foamy. Add cream of tartar and salt, beat to soft peaks.
- Gradually beat in sugar. Beat until mixture forms stiff shiny peaks.
- Reserve 2 tablespoons for crushed candy for sprinkling on top.
- Gently fold remaining candy into egg white mixture.
- Drop egg mixture by tablespoons onto parchment lined cookie sheets.
- Sprinkle tops of cookies with the reserved candy.
- Bake at 300 degrees until cookies just begin to brown and feel crisp when touched (they should be very light) about 20 to 25 minutes.
- Cool in pans on wire racks.
Nutrition Facts : Calories 26.5, Sodium 31.2, Carbohydrate 6.3, Sugar 6.3, Protein 0.5
PEPPERMINT MERINGUES
These delicious jumbo treats don't just taste like peppermint candies - they look like them too! To get the signature swirled look, paint stripes of gel food coloring inside your piping bag, before filling it with your meringue. When you pipe, the meringue will come out striped! You can do this with just about any color - just be sure to use gel coloring!
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 24 to 36 peppermint meringues
Number Of Ingredients 6
Steps:
- Preheat the oven to 250˚ F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until frothy. Gradually beat in the sugar and cream of tartar and beat until stiff peaks form, about 6 minutes. Add the peppermint extract and beat 2 more minutes.
- Using a small pastry brush, paint four 1/4-inch-wide stripes of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill with the meringue.
- Pipe 2-inch spirals about 2 inches apart onto the baking sheets. Bake the meringues 1 hour, then turn off the oven and let them dry in the oven, about 2 more hours.
PEPPERMINT MERINGUES
Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PEPPERMINT MERINGUES
These pretty peppermints melt in your mouth-perfect for a holiday cookie tray or a baby shower!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
- In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
- Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.
Nutrition Facts : Calories 10, Carbohydrate 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
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PEPPERMINT MERINGUE COOKIES RECIPE | MYRECIPES
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Servings 90Total Time 5 hrs 30 mins
- Preheat oven to 200°. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.
- Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on inside of a decorating bag, starting at tip and ending three-fourths of the way up bag. Gently spoon meringue into center of bag, filling three-fourths full. Snip end of bag. Pipe about 2 Tbsp. meringue onto 1 parchment paper-lined baking sheet, leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.
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