Christmas is a week away and I still haven’t made my cookie tins! Looks like I know what I’ll be doing in my five days post-finals (other than all of the shopping I’ve been neglecting). You can count on the fact that I’ll be making these again for my tins. They were surprisingly easy, and seem to hold up really well when rattling around in a tupperware all day, which means they are perfect cookie tin cookies. Bonus: they look super impressive.
Because I’m still supposed to be studying for a final on Tuesday, I’ll get right to the point.
First, sift about 4 ounces of powdered sugar into a bowl (or just measure out a cup if you’re not into being precise).
Then, in a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. Increase speed to medium high and continue beating until soft peaks form. With the mixer running, add about half the powdered sugar and continue beating until glossy stiff peaks form. You’ll probably need to scrape down the sides of the bowl at least once. Add the peppermint extract and beat quickly to combine.
Full disclosure: this took me two tries. The first time, I was at stiff peaks, and then I didn’t think they were stiff enough, so I kept beating the mixture until it turned back soupy. So I had to start over. Happens to the best of us.
Anyways, fold in the remaining sugar using a plastic spatula.Put the batter into a piping bag and using a large decorating tip (I used #6B because Michael’s didn’t have a #8 star tip when I went looking), pipe the mixture into little kisses onto a baking sheet lined with parchment paper. Sprinkle with festive sprinkles – I used some red, green, and white nonpareils on half and some crushed candy canes on the other half.
Bake at 175°F for 3 hours. Then, without opening the oven, turn off the heat and let the meringues cool in the oven for an hour before removing to an airtight container. I started these pretty late at night, and they survived fine in the oven cooling overnight, if that’s you’re problem, too. Transfer them to an airtight container, and they’ll keep for about a week. They’re nice and minty, and basically just egg whites (and sugar), so I think they’d do pretty well with hot chocolate, or just as breakfast dessert.
- 1 cup (4 ounces) confectioners sugar, sifted
- 2 egg whites
- 1/8 teaspoon peppermint extract
- sprinkles or chopped candies to top
- In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Increase speed to medium high and beat until soft peaks form.
- With the mixer running, add about half of the sugar and continue beating until stiff, glossy peaks form.
- Beat in peppermint extract quickly.
- With a rubber spatula, fold in remaining confectioners sugar.
- Pipe batter using a large star tip (#8 or #6B) onto a baking sheet lined with parchment paper, making bases about 1 1/2 inches.
- Bake at 175°F for 3 hours. Turn off heat and leave in oven to cool for 1 hour.