Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up. Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped.
In this recipe we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well!
What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours. Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.
Peppermint Meringue Cookies Recipe
- Yield: Makes 24 meringue cookies.
It's easiest to separate the eggs when they are cold. Since you'll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.
Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.
For best results, avoid making on a humid or rainy day.
Ingredients
- 2-3 Tbsp thoroughly crushed peppermint candies*
- 3 egg whites
- Pinch salt
- 1 cup sugar (use superfine if you have it)
- 1 teaspoon white vinegar
- 1/3 cup mini chocolate chips (optional)
* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.
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