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Saturday, December 6, 2014

Peppermint Meringue Cookies

Peppermint Meringue Cookies Recipe

Makes 56 very small cookies


2 egg whites
1/8 teaspoon cider vinegar
1/8 teaspoon salt
1/3 cup white sugar
3 peppermint candy canes, finely crushed


  1. Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  2. In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. 
  3. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets, or use a piping bag.  Sprinkle remaining crushed candy canes over the top.
  4. Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.


  1. Be careful, they will brown if the oven is too hot. 
  2. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. Or experiment with other additions like finely chopped walnuts.
  3. Pipe them on to the cookie tray with a large star tip and they make pretty cookies.

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