From Caitlin’s Kitchen: Peppermint Meringue Cookies
Number of Ingredients: 4
Number of Mistakes: 0
Adapted from: Martha
Just in time for Valentines Day, or a little early for that matter! Go me! I usually post holiday themed desserts after said holiday, which I believe is a very un-blogger like thing to do. See, I’m learning!
I had my first foray into meringue several months ago, and it turned out wonderfully. Unfortunately, I did not take any pictures. These cookies are my second attempt at meringue and I must say I am even more pleased than the first.
I was a little nervous to try making meringue, but then realized there is nothing to be nervous about at all! One important tip though, if you don’t have a kitchen-aid mixer, the mecca of all baking tools (as I do not), then be prepared to work! I used a hand mixer and it seemed to take forever to whip my egg whites, but it was well worth the wait.
These cookies were light and fluffy on the inside, with just a slight crunch on the out. I was worried they may have too strong a peppermint flavor, but Martha knows best, as the flavoring was just perfect. You can play around with the amount of red food coloring you put in, but I was quite pleased with the certain hue of pink I was able to obtain. Meringue away!
3 large egg whites, at room temperature
3/4 cup granulated sugar
1/4 teaspoon peppermint extract
1/4-1/2 teaspoon red food coloring (depending on the color you desire)
Preheat the oven to 175 degrees. Spray two baking sheets with cooking spray and then top with parchment paper.
In a medium sized heat proof bowl, heat egg whites and sugar over a double boiler for about 3 minutes, until the sugar dissolves and the mixture is warm to the touch.
Remove from heat and beat egg mixture until light peaks form. Add peppermint extract and red food coloring and beat until you get stiff peaks. You should be able to hold your bowl upside down and the meringue will not fall.
I initially made tablespoon sized cookies, but I think I would make teaspoon sized ones next time. That being said, drop teaspoon sized amounts of meringue onto the prepared baking sheet. Bake until meringues are crisp on the outside, but not browned. About 1 hour and 30 minutes. Transfer meringue to a wire rack to cool completely.