Meringues are such an easy cookie to make. Simple ingredients (if you haven’t noticed the pattern), minimal effort and delicious taste however you must be patient during the cooking time. Meringues can really be any flavor you’d like. They’re fabulous and versatile. Enjoy this simple meringue cookie that just screams Christmas.
4 TBS Crushed peppermint candies (candy canes work well)
3 egg whites (room temperature)
1/8 TSP salt
1 C Superfine sugar if you have it, if not granulated white sugar will work
1 TSP white vinegar
Preheat oven to 300* (F)
In a food processor or chopper, crush up the peppermint candies until a fine powder.
if you don’t have a processor or chopper put into a zip lock bag and beat with a meat mallet or even a hammer!
In a stand mixer, add egg whites and salt. Start on low and gradually put up to medium speed. Mix 3 minutes, until the bubbles in the egg mixture are small and uniform.
Add sugar 1/4 cup at a time. Increase speed to medium high. Continue mixing about 2 minutes.
Add vinegar and increase speed to the highest setting it can go to. Whip eggs until they are glossy and form stiff peaks, about 5 minutes.
Gently fold in the crushed peppermint.
Use a parchment lined cookie sheet.
Spoon the mixture onto the paper about 2 inches in diameter.
Here is the IMPORTANT PART OF ANY MERINGUE:
Put the cookie sheets in the oven at 300* for one minute, one minute only. Turn heat off and leave them alone for at least 3 hours IN THE OVEN. Overnight if you wish. The cookies will slowly cook and be perfect.
It’s important to let the cookie air out and dry so that they’re light and crisp.