Christmas Cookie Swap! by Oxmoor House

Author:Oxmoor House
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-09-19T16:00:00+00:00

Parchment paper

6 large egg whites

1½ teaspoons white vinegar

1½ cups sugar

1 teaspoon peppermint extract

Red food coloring gel

1. Preheat the oven to 200°F. Line baking sheets with parchment paper. Let the egg whites stand at room temperature 20 minutes. Beat the egg whites at high speed with an electric mixer, using the whisk attachment, until stiff peaks form. Reduce the speed to medium. Add the vinegar; add the sugar, ½ cup at a time, and beat until blended. Beat 2 minutes. Add the extract, beating until blended.

2. Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on the inside of a pastry bag, starting at the tip and ending three-fourths of the way up the bag. Gently spoon the meringue into the center of the bag, filling three-fourths full. Snip end of bag. Pipe the meringue by 2 tablespoonfuls onto prepared baking sheets, leaving 1 inch between each cookie. Repeat with the remaining meringue, using a clean pastry bag for each batch.

3. Bake at 200°F for 2 hours. Turn off the oven, and let the meringues stand in the oven until completely cool (about 3 hours).

CHOCOLATE-DIPPED PEPPERMINT MERINGUE COOKIES

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