Top best answers to the question «How to make mint meringue cookies»
- You can make mint meringue cookies by adding peppermint extract or lemon meringue cookies by adding a few drops of lemon extract. For a version with a nutty flavor, try adding some almond or hazelnut extract. I like these in particular during the winter season as they bring some warmth and comfort in dull and cold days.
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Directions In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until... Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° until firm to the touch, 40-45...
DIRECTIONS Heat oven to 200 degrees. Grease 2 large cookie sheets, set aside. Combine egg whites, cream of tarter, and salt in medium bowl. Beat until foamy. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved. beat in mint extract and food color. Fit ...
Ingredients 3 large egg whites (at room temperature) 1/4 teaspoon cream of tartar 1 cup superfine granulated sugar (see Note) 1/2 tsp mint extract (use peppermint extract for stronger flavor) 1/2 cup miniature semi-sweet chocolate chips 3 drops green food coloring (optional - see Notes)
Meringue Cookies Recipes & Videos: How To Make this Mint Chocolate Chip Meringue Cookie Recipe! Meringue Cookies are easy to make. My meringues are crispy, l...
Drop by tablespoonfuls onto baking sheet that has been lined with parchment paper. Bake at 275° for about 30 minutes or until dry and cracked on top. Let cool completely on the baking sheet. For an even lighter and airier cookie, just turn off the oven, prop open the door, and let them cool in the oven.
In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy. Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring. Beat for 4 minutes on high until stiff peaks form.
Transfer mixture to a pastry bag fitted with an open star tip and pipe a quarter size cookie on to a baking sheet. Continue until you have used all of the meringue cookie mix. Bake cookies for 1 ½ hours. Then turn off oven and leave the door slightly ajar for the mint meringue cookies to cool down while in the oven.
Gently shake down the meringue to the bottom of the bag and twist the bag. See video. If not using a bag, grab two spoons. Onto the baking sheet, pipe or spoon the meringue about 2 inches apart. Secure the parchment to the baking sheet with a few dabs of the meringue on each corner. Place baking sheet on the center rack of preheated oven.
Pistachio-Mint Meringue Cookies. This was one of my mom's favorite holiday cookie recipes. Light as air and with the flavors and colors of Christmas, each time I bake a batch it's a sweet reminder of how precious those times were with her.—Lisa Renshaw, Kansas City, Missouri. Next Recipe .