Peppermint Meringues Cookie Recipe recipe from out Top 10 Favorite Holiday Cookies article.
- 2 egg whites
- 1/8 tsp. salt
- 1/8 tsp. cream of tartar
- 1/2 cup sugar
Preheat oven to 225°F. Line 2 cookie sheets with foil. In a mixing bowl, beat the egg whites, salt and cream of tartar to soft peaks. Add the sugar, slowly, continuing to beat until the whites form stiff peaks. Drop by spoonfuls 1″ apart on the foil-lined cookie sheets.
Bake for 1 1/2 hours, or until completely dry on the inside. Do not allow them to brown. Turn off oven. Keep the oven door ajar, and let them rest there until completely cool. Loosen from the foil with a metal spatula.
Store loosely covered peppermint meringues in a cool, dry place for up to 2 months.
See what other cookies made the Top 10 Holiday Cookie list visit here.
What’s your favorite holiday cookie? Go to the Oak Express Facebook page and tell us!