Ingredients for - Peppermint Meringue Cookies
How to cook deliciously - Peppermint Meringue Cookies
1. Stage
Preheat the oven to 330°F.
2. Stage
Beat egg whites with a pinch of salt: Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2 to 3 minutes. Egg white bubbles should be small and uniform.
3. Stage
Continue to beat egg whites, slowly adding a sugar, then vinegar: Increase the speed to medium high and slowly add the sugar, a little (1 to 2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.
4. Stage
Gently fold in the crushed peppermints: Use a rubber spatula to gently fold in the crushed peppermints and the mini chocolate chips, if you are using.
5. Stage
Pipe meringues onto lined cookie sheet: Line 2 large cookie sheets with parchment paper or silicone. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.
6. Stage
Bake 1 minute, turn oven off: Put the cookie sheets in the 300°F oven, and close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours. Store in an airtight container.
