Christmas will be here soon and for me, that means getting in the kitchen and making cookies for friends and family.
I enjoy baking goodies for others (for myself also) and like finding new recipes to share. I am one of those cooks who rarely makes something more than once!
I knew that I wanted to make a recipe that was simple and yet made a statement. These Peppermint Meringues are the perfect cookie for both of those things.
Peppermine Meringues are gluten free also. That really makes me happy because there are so many people have have dietary issues and I wanted to have a cookie for everyone.
When you make these little melt in your mouth cookies, make sure you check the stiffness of the egg whites every few minutes. You want to make sure you have a nice peak on the egg whites.
- 1 lemon halved
- 4 large eggs room temperature
- 1 cup sugar
- 2 tsp cornstarch
- 2 peppermint candy canes crushed
Preheat the oven to 200°Rub the bowl and beaters of a stand mixer with ½ lemon to degrease it. Separate the eggs; reserve the whites, and dispose of the yolks.
Beat the egg whites until they have doubled in volume. Add the sugar, gradually, 1 tbsp at a time, waiting until each is dissolved before adding the next one. Beat in the cornstarch. Continue to beat until the egg whites shine and form peaks.
Put the meringue in a piping bag (or a Ziploc bag, with one corner snipped ofand line a baking sheet with parchment paper. Hold the pastry bag perpendicular to the baking sheet and pipe your meringues in small dollops, about 2 inches high and 1 ½ inches in diameter. Sprinkle each with crushed candy cane.
Bake the meringues for 2 hours in the middle of the oven. When finished, turn off the oven, keep door closed, and let meringues cool inside it for one hour. Do not open the oven door before the hour is up, or the meringues may collapse.
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