Irresistible Peppermint Meringue Cookies Recipe

Ingredients

• 2 egg whites
• 0.13 teaspoon salt
• 0.13 teaspoon cream of tartar
• 0.5 cup white sugar
• 2 peppermint candy canes, crushed

Instructions

1. Preheat your oven to 225 degrees F (110 degrees C). Prepare two cookie sheets by lining them with either foil or parchment paper.
2. In a spacious glass or metal mixing bowl, whisk together the egg whites, salt, and cream of tartar until soft peaks form. Gradually incorporate the sugar, continuing to beat until the whites achieve stiff peaks. Using a spoon, place dollops of the mixture about 1 inch apart on the prepared cookie sheets. Sprinkle the crushed peppermint candy generously over each cookie.
3. Bake in the preheated oven for 1 ½ hours. Ensure the meringues are thoroughly dry inside, avoiding any browning. Once baked, switch off the oven, prop the door open slightly, and allow the meringues to cool completely inside. Gently detach them from the foil using a metal spatula. Preserve them loosely covered in a cool, dry environment for up to 2 months.

Nutrition

• Calories: 13 kcal
• Sugar Content: 3 g
• Sodium Content: 9 mg
• Protein Content: 0 g
• Carbohydrate Content: 3 g
• Unsaturated Fat Content: 0 g