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Holiday Meringues

Egg-stra Special Whites

Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.

Kitchen Tips

Eggs separate more easily when they're cold, but whites beat to a higher volume at room temperature. So, separate cold eggs and allow the whites to stand at room temperature 15 minutes before beating them.

How-To

To prevent mixing yolk into the whites, crack eggs, one at a time, and place each white into a custard cup to ensure it is free of yolk before transferring it to the mixing bowl.

Storage

Meringue cookies do not freeze well; give extras away as gifts and store your share in a loosely covered container at room temperature.

3 reviews

5 ratings

Do you love peppermint? Tis the season for these merry meringues with fresh flavor. From eatbetteramerica.

Prep Time:20 min

Start to Finish:2 hr 20 min

makes:3 dozen cookies

3	egg whites
1/2	teaspoon cream of tartar
3/4	cup sugar
1/8	teaspoon peppermint extract
	Red or pink paste food color

1.	Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
2.	Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
3.	Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Cookie: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 4g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

3 Reviews

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No problems

I followed the directions step by step and these turned out just fine. Luckily I have a Kitchen-Aid so I just start it whipping and come back later... patience are definately something one needs to make these!
Posted at 8:23 AM on April 9 2009 by Rakaiah

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Cookie Help!

lovebugliz - I love meringue cookies and am really sorry these didn't work for you! Perhaps these tips will help others: don't get ANY of the yolk at all in the whites - the least tidge of fat will prevent the whites from their ability to be beaten "until stiff peaks form"; stiff peaks means when you pull the beaters up out of the mixture, the peaks stand straight up. If they curl, keep beating until they stay straight up. On the up side, this is a budget cookie, both on calories and cost. Good luck!
Posted at 2:51 PM on March 16 2009 by Jeanie at EatBetterAmerica

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Messy Mistake...

Maybe I'm just not good at cooking.... but when I tried to make this desert, it turned out to be a complete disaster! The 'batter' tasted & smelled great, but turned out too soupy. NOT a recipe for beginners or those short on time.
Posted at 9:47 AM on January 16 2009 by lovebugliz