Friends; the baking is almost over. I have nearly enough done to fill all of the gift boxes we will be giving out this year. I so enjoy making these gifts for friends and family, and hope they enjoy eating them!
Today, I made two types of meringue cookies; chocolate and peppermint. My husband and I personally, love these cookies. They are light and airy, but have a crunchy texture on the outside.
Meringue cookies
8 egg whites1 1/3 cup sugar
1/2 tsp salt
1/2 tsp cider vinegar
1/4 cup cocoa powder
6 candy canes
preheat oven to 225.
Whip egg whites in a standing mixer on high with sugar, salt, and vinegar until it reaches stiff peaks.
Divide mixture in half and place in two separate bowls. Fold cocoa powder into one bowl. smash those candy canes within an inch of their life and add half of them to the other bowl. Fold gently, you don't want to deflate the meringue. Line cookie sheets with parchment paper and spray with pan spray. Drop mixture by tablespoons onto paper. The cookies will keep the exact shape, so you can place them close together. Use your spoon to form peaks for interest.
Sprinkle the remaining candy canes on top of the peppermint ones.
Bake at 225 for 90 minutes.
Cool 30 minutes on baking sheets.
store in a Ziploc bag at room temperature. Keep the flavors separate so the peppermint does not flavor the chocolate.
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