Friday, December 21, 2007


Meringue Cookies
1 bag (5.25 oz) red and white hard peppermint candies or 8 medium sized candy canes
2 egg whites, at room temperature
Pinch of salt
Pinch of cream of tartar
1/2 teaspoon vanilla extract
3/4 cup superfine sugar

Gather all your ingredients.
Heat oven to 350*.
Line two large cookie sheets with parchment paper.
Place unwrapped candies in a ziploc bag. Place bag on a board and crush candies with a rolling pin or mallet to make coarse crumbs. (You should have about 1 cup.) Take out all your Christmas stresses while your at it! Ha Ha

Separate the 2 egg yolks from the whites. Make sure there are no pieces of shell or any part of the yolk mixed in with the whites; that is very important.Place egg whites in bowl of an electric mixer (use the whisk attachment.
Beat at medium speed until foamy, about 2 minutes.

Add salt, cream of tartar, and vanilla.
Beat again at medium. Gradually sprinkle in the sugar, 1 Tablespoon at a time.Continue beating until mixture is shiny and forms stiff peaks.

Fold in the candy until barely incorporated.
Drop batter by heaping teaspoons 1 1/2 inches apart onto cookie sheets. Place in hot oven, shut door.
Turn off oven. Leave in oven at least 1 hour. For cookies to crisp properly, do not open door! Finish cooling on a rack. Store in covered tin at room temperature to maintain crispness.
Here is the finished product!! Don't they look yummy!!
You don't have to use peppermint if you don't want to either. My mom hates peppermint so I always use different flavors of candy canes. You can pretty much use any type of hard candy that you can crush. I have also made some with chocolate chips once, too...they were yummy. I hope you enjoy them and don't have a hard time making the meringue. Sometimes it takes me a couple of tries, but I always get it in the end.

1 comment:

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