I am super excited about these Peppermint Meringues!
Aren’t these Peppermint Meringues gorgeous?!
So here is how I convinced myself that these Peppermint Meringues are actually good for you. Are you ready? I’ll give you a hint. What is the main ingredient in meringues? Uh hello….egg whites! Isn’t it true when you go on some crazy diet that it is suggested that you eat egg whites for breakfast? I guess to eliminate the fat from the yolk, which is pretty good honestly. So when you have a cookie that is made from egg whites, how can you blame me for eating 3 within 5 minutes? Hey, I’m packing my body with protein. Hell, meringues are the new protein snack. You can eat them before or after a workout for fuel to muscles. Are you wondering about the sugar? Well here is news for you. You know all that crap that the world says about sugar and how bad it is for you? Bull-boloney! Sugar has no calories or fat. So there…Surgeon General, Dr. Oz, and The Dr.’s! Meringues are a secret weapon that I no longer am allowing to be a secret! Sugar….yay! Egg whites…yay! Let’s get this party started! You know I don’t believe half of what I just said, right? The only half I don’t believe is the part that I said about sugar not being bad for you, not about how Peppermint Meringues are a secret weapon. You need sugar to make meringues, so…..what does that mean? I don’t know. Let’s move on.
You know the first time I had meringues, I was super amazed by the texture. If you have never had a meringue before, let me try to describe it to you the best way possible. Well, I can tell you that meringues are not warm, soft, or chewy. They are hard and have a chalk-like texture but tastes nothing like chalk. Don’t let my horrible description discourage you from making these delicious and easy cookies. What I love the most about meringues is that they are hard and crunchy. It makes for an interesting texture that I really have come to like. I know what I can compare it to. Have you ever had a soft mint? It is kind of like that but a little harder. Yea, that is a good description. And hunny they are super easy to make. What I love about meringues is that you can flavor them any way you want! You can add whatever flavor extract you are feeling that day or you can even add chocolate or caramel. Let’s not mention how cheap it is to make meringues. Hey, everyone has eggs and sugar in their homes. Well, then you have the necessary ingredients to make meringues!
You wan to know what is a little funny? I use to think that meringues were cookies for the older demographics. Yea I said. I use to think meringues were for old people. Do not ask me why because I will not have an answer for you. Sometimes when I would go to the grocery store, I would see someone from the Golden Girls pick up a container of meringues and I would say in my head, “Welp, must be for older people.” Therefore, I never went for meringues. I never even considered meringues until now. I highly recommend trying theses amazing cookies because you will love them and fall in love like I have. If you don’t want to do peppermint, just use vanilla and maybe add the scrapings of a vanilla bean to make them even more delicious. However you want them is up to you but they are great gifts for the holidays and a versatile recipe that can be used all year round.
Recipe adapted from Better Homes and Gardens “100 Best Cookies” magazine.
- 3 egg whites
- ¼ tsp. cream of tartar
- ¼ tsp. peppermint extract
- ⅛ tsp. salt
- ¾ c. sugar
- Red paste food coloring or regular
- Preheat oven to 200 Degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl of a standing mixer (if you have one), slowly whisk the egg whites, cream of tartar, peppermint extract, and salt. Whisk until soft peaks form. Turn the the mixer on high and gradually add the sugar a tablespoon at a time until stiff peaks form (this is when the egg white stand straight up from the mixing attachment).
- Using a piping bag, brush the sides of the bag with the red food coloring. If you do not have the paste, add drops of red coloring around the sides. Be sure to put the tip in a small bowl until ready to use to avoid making a big mess. Carefully spoon the meringue into the piping bag. Using a star tip, begin to pipe the meringue into 2 inch stars 1 inch apart on the sheet. Bake for about 1 hour 30 minutes. or until meringues are dry and firm. Remove and cool on wire rack