Peppermint Swirl Meringue Cookies
Meringue cookies are a fun, naturally gluten-free cookie option. These Peppermint Swirl Meringue Cookies make use of 3 colours of meringue for a pretty effect
Servings: 48 Cookies... or so.
Calories: 198kcal
Equipment
- Parchment Paper
- 2 Baking Sheets
Ingredients
- 6 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ cups Granulated Sugar
- 2-3 teaspoon peppermint extract NOT peppermint oil
- 4 extra large or 3 normal and one extra large pastry bags
Instructions
- Preheat oven to 200°F. Prepare cookie sheets by lining with parchment paper. (Do NOT use pan spray!)
- In the bowl of a stand mixer, combine egg whites, salt, and cream of tartar. Using the whisk attachment, whip on high until foamy.
- Slowly add in the sugar – a little at a time – and continue whipping until stiff peaks form.
- Turn off mixer, remove bowl. Gently stir in peppermint extract to taste.
- Working quickly but gently, divide the meringue into three bowls. Dye one red, and another green, leaving the third bowl white.
- Fit one extra large pastry bag with a large coupler set and tip of your choice – I used used a 4B, large star tip.
- Fill the other three bags with one each of the three meringue colours, taking care to avoid air bubbles. I like to tie them off with a little bit of twine, ribbon, or elastic, as it keeps things cleaner.
- Cut about ¾″ off the end of the three filled bags and CAREFULLY insert them into the fourth - extra large - pastry bag, so that the three open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
- Be gentle, you don’t want to squeeze meringue out of one or both of those bags yet!
- Use the frosting bag as you normally would, piping small swirls of meringue out onto the prepared cookie sheets. I like to make them just over 2″ in diameter, and leave about 1″ between each little mound.
- Bake for 1 hour 20 minutes. Test for doneness.
- When meringues are almost as dry as you'd like them, turn the oven off, keep the door closed, and allow them to cool for 2 hours.
- Remove from oven and allow to cool fully before transferring to an airtight container.
Nutrition
Calories: 198kcal | Carbohydrates: 48g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 61mg | Fiber: 1g | Sugar: 45g | Calcium: 1mg | Iron: 1mg