No ImagePeppermint Meringue Cookies

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  1. Adrian

    I have made these several times and am not at 50% success rate. They do not dry out over night. Should I leave the oven on longer than one minute? I have been using Silpat , going to try parchment next. Wonderful taste, just can not pick up to eat!!!!

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  2. JLY

    I made some meringues several years ago for a church funtion. I made three types; one I inserted in the center (and covered over) some chocolate, mint, butterscotch or peanut butter chips. In another batch I added extracts (NOT OILS!) of almond wtith almond slivers on top, peppermint with crushed candy canes sprinkled on top and lemon with lemon drops crushed on top. Another batch I scooped out a small indent and filled before serving with chocolate and lemon pudding and some jams/perserves. If memory is correct, I baked them at 200 degrees for an hour and left them in the oven for several hours. They were a huge success. They can be kept for no more than 10 days in an air tight container. I didn’t put into fridge, I don’t think they can be frozen. If at a higher altitude I would think you could turn the oven back on after an hour or more at 200 degrees for a few minutes, enough to heat up the stove again, and then allow the cookies to continue to dry out.

    Sugar substitutes can not be used, that is what I read elsewhere. Disapointing as I have a son who is diabetic.

  3. Jeanice Reyes

    I just made some similar to these, instead of the candy I used 1/8 tsp of peppermint extract and dotted some red jel into the meringue. When I put the meringue in my pastry bag, I swirled the meringue, making a candy stripe!

  4. Simone

    Made ice cream last night so I had 6 egg whites that needed to be used up. I usually make mini pavlovas with them but wanted something else this time so I made a batch of these – They are great! The second batch I made similar but instead of peppermint candies, I added about 2/3 c of shredded coconut and they are amazing!

  5. Mary

    I am diabetic, could I make these with a dry type sugar substitute, such as Truvia or Stevia?

    Great question, I don’t know the answer. You could try it with a small batch, maybe just using 1 egg white and see if it works. Let us know if you do! ~Elise

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