Peppermint Meringue Cookies

Ingredients and Weight:

• 4 large egg whites
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon peppermint extract
• Food coloring (optional)

Preparation Time:

15 minutes

Cooking Time:

90-120 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the egg whites, granulated sugar, salt, and cream of tartar until stiff peaks form.
3. Add the peppermint extract and food coloring, if desired. Whisk until well combined.
4. Transfer the meringue mixture to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheet.
5. Bake for 90-120 minutes, or until the meringues are firm and dry to the touch.
6. Turn off the oven and let the meringues cool completely inside before removing.

Nutritional Information:

• Calories: 75 per cookie
• Protein: 1 gram per cookie
• Carbohydrates: 18 grams per cookie
• Sugar: 16 grams per cookie
• Fat: 0 grams per cookie

Dish Characteristics:

• Light and airy
• Crisp exterior and chewy interior
• Sweet and refreshing peppermint flavor
• Festive and elegant appearance

User Comments:

• "These cookies are absolutely delicious! The peppermint flavor is perfect and they melt in your mouth."
• "I love how easy these cookies are to make. They're the perfect treat for a holiday party."
• "The meringues are so delicate and beautiful. They're almost too pretty to eat!"
• "I'm not usually a fan of meringues, but these are an exception. They're so flavorful and addictive."
• "These cookies are a great way to use up egg whites. They're a delicious and festive treat that everyone will love."

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before whipping them.
• Don't overbeat the egg whites, or the meringues will become tough.
• Let the meringues cool completely before removing them from the oven, or they may crack.
• Store the meringues in an airtight container at room temperature for up to 3 days.