Christmas Meringue Cookies
Crunchy, colorful and low-calorie, these easy peppermint-swirl Christmas Meringue Cookies look cute and taste scrumptious!
Servings 50 cookies
Calories 13kcal
Ingredients
- 3 egg whites at room temperature (about ½ cup)
- ¼ teaspoon cream of tartar
- ¼ teaspoon peppermint extract or vanilla extract
- ⅛ teaspoon salt
- ¾ cup granulated sugar (75 grams)
- Red gel food coloring
- Green gel food coloring
Instructions
- Preheat your oven to 225 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer with the whisk attachment, beat the egg whites, cream of tartar, peppermint extract, and salt on medium speed unilt soft peaks form.
- With the mixer still running, add the sugar, 1 tablespoon at a time, until stiff shiny peaks form. Set aside.
- Place a large star tip into a piping bag. Use a popsicle stick (or squeeze directly from the gel bottle) and make 3 thick stripes up the sides of the bag, evenly spaced, being sure to put stripes in the piping tip as well.
- Carefully spoon the meringue into the bag. Pipe 1-inch meringues onto the prepared baking sheet. (The first few will have really dark stripes. They'll lighten up as you go.)
- Bake for 50 minutes. Then turn off the oven and leave the cookies inside for 4 hours (or overnight) without opening the door.
Notes
Recipe yield will vary based on size.
Nutrition
Serving: 1cookie | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.01g | Sodium: 9mg | Potassium: 5mg | Sugar: 3g | Calcium: 0.2mg | Iron: 0.004mg
