Cookie Week: Peppermint Meringues

Sadly, it is now the end of Cookie Week here on Fantastical Sharing.  To recap: Brownie Stuffed Chocolate Chip Cookies, Oreo Pudding Cookies, Peanut Butter Blossoms, White Chocolate Macadamia Nut Cookies, and Soft Lofthouse Style Frosted Cookies - these are all fantastic cookies. I think all of them ended up being favorites because...c'mon! They are cookies!

This was my first experience with meringues and I was very nervous. I was predicting a huge disaster, but in all actuality, these are one of the easiest cookies I've ever made. They aren't as difficult as they seem like they would be. Basically you whip up the egg whites, plop them on your baking sheet, put them in the preheated oven, and then turn it off and leave them alone. They were so good. Crisp on the outside, but chewy and airy on the inside. They were gone in no time!

(Print)
What you need:

• 2 to 3 Tbsp. thoroughly crushed candy canes or peppermint candies
• 3 egg whites, separate while cold and bring whites to room temp
• Pinch salt
• 1 cup sugar
• 1 tsp. white vinegar

Directions:

Preheat your oven to 300*.
In a stand mixer, fit with the wire whisk, place your egg whites and a pinch of salt. Work your way from low speed to a medium until soft peaks begin to form - this takes about 2 to 3 minutes.

Work up to medium high and slowly work in the 1 cup of sugar, a few teaspoons at a time. Whip for a few minutes and then add vinegar. Increase to high speed and whip until stiff peaks form.
Gently fold in crushed candy canes.

On lined cookie sheets, drop a dollop of the meringue batter onto sheets, 12 meringues per sheet. You can also pipe the batter onto sheets.

Place the sheets into the oven and close the door. After one minute, turn the oven off and DO NOT OPEN the door for at least 3 hours. You can also leave them in overnight if you make them later on and don't want to stay up late to grab them out. Store in an airtight container!

Recipe from Recipe Girl

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