Peppermint Meringue Cookies

Light air meringue cookies made minty with crushed candy canes.

Rated 4.4 from 64 votes

Prep Time

15M

Total Time

1H45M

Servings

56 servings

2 egg whites

1/8 teaspoon cider vinegar

1/8 teaspoon salt

1/3 cup white sugar

3 peppermint candy canes, crushed

Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.

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. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.

Bake for 90 minutes in the preheated oven, or until dry.Cool on baking sheets.

Peppermint Meringue Cookies

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Instructions

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