Peppermint Meringues

 

These peppermint meringues are great for the holidays and it’s nice that they can be stored up to 2 months.

Here is basically what I did:

·        Whipped batter until shiny.

·        Added 9 drops of red dye on top of batter. Don’t stir to make streaks.

·        Piped the meringues onto 1 cookie sheet. I was able to squeeze all of them on 1 sheet.

·        Smashed 3 small red/green candy canes and sprinkles on top. 

·        Baked for 200 degrees for 90 min. then turned off oven and cracked open oven door and left there for 30-60 more min.

Peppermint Meringues (~from allrecipes.com)

Ingredients

Ingredient Checklist

·      2 egg whites

·      ⅛ teaspoon salt

·      ⅛ teaspoon cream of tartar

·      ½ cup white sugar

·      9 drops of red dye

·      2 peppermint candy canes, crushed

 

Directions

Instructions Checklist

·      Step 1

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

·      Step 2

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. Added 9 drops of red dye on top of the batter and did not store to create streaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. I put the batter in a piping bag and piped out the meringues. Sprinkle crushed peppermint candy over the cookies.

·      Step 3

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.