Peppermint Meringue Cookies Recipe
Servings 36 cookies
Calories 48kcal
Ingredients
- 4 Egg Whites
- 1/2 teaspoon Vanilla
- 1/4 teaspoon Salt
- 1/4 teaspoon Cream of Tartar
- 1 Cup Sugar
- 36 Peppermint Hershey’s Kisses
- 2 Mini Candy Canes finely crushed
Instructions
- Preheat oven to 250˚ F.
- In a mixing bowl whisk Egg Whites until foamy and forming soft peaks, 3-5 minutes at medium speed if using a mixer.
- Add the Vanilla, Salt and Cream of Tartar and whisk until stiff peaks form, 3-5 minutes at high speed if using a mixer.
- Slowly whisk in the Sugar, if using a mixer at medium high speed should take about 1-1 ½ minutes.
- Put the meringue into a pastry bag or zip top bag with a star tip.
- Line 2 baking sheets with parchment paper. Unwrap and place Hershey’s Peppermint kisses on the
- parchment about 2 inches apart
- Pipe meringue around the bottom of the kisses and then swirl to the top all in one motion
- Sprinkle a small amount of crushed Candy Cane over the cookies
- Place into the oven at 250˚ F and immediately reduce the heat to 175˚ F. Bake for 3 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking. Remove and let cool
- They will be light, crisp and airy
- Serve or store in an airtight container.
Nutrition
Calories: 48kcal | Carbohydrates: 9g | Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 8mg | Sugar: 8g | Calcium: 9mg