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Mint Meringue Cookies

Light, Airy, Minty and Delicious!
Course Cookies
Keyword cookies, eggs
Servings 2 dozen
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon white vinegar or cream of tartar
  • 1/8 teaspoon peppermint extract
  • 6 to 8 drops gel turquoise food coloring
  • 1/2 cup sugar
  • decorating pink crystals optional

Instructions

  • In a medium bowl, beat the egg whites, salt, vinegar, extract and food coloring on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
  • Drop by rounded teaspoonfuls 2 inches apart onto parchment lined baking sheets. Sprinkle with pink crystals if using.
  • Bake at 250º for 40 to 45 minutes or until firm to the touch. Turn oven off. Leave meringues in oven for 1 to 1 1/2 hours. Remove cookies to a wire rack, cool.
  • Store in a airtight container.

Notes

*When making meringue cookies, use gel food coloring. Gel food coloring won't add extra moisture to your egg white.*