“I’m Sorry” Peppermint Meringue Cookies

arial view of meringuesHello! Long time, no see! With school, the holidays, and debate tournaments left and right, I’ve had little time to blog! Please accept this AMAZING recipe as a token of my sorrow.

Every Black Friday, my friend Lauren and I skip the shopping craze and hang out at her house for the day. Most of the time, we’re kicking off the beginning of the Christmas season though not always (one year, we painted some rooms in her house). This year’s theme? Christmas cookies!!! We each picked a recipe or two, watched A Charlie Brown Christmas (on VCR), and listened to our favorite Christmas songs (Michael Buble and Josh Groban anyone?).

One recipe Lauren decided we had to try? Peppermint meringues. So easy, pretty, and delicious, we both decided they’re a must in the future! These were also the first to go at a post-Thanksgiving family dinner. The only downside is that they’re meringue cookies, i.e. you have to beat them until you think your arm will fall off. As the recipe only makes about 18 cookies, feel free to double, even triple the recipe.

Meringues- close up


-2 egg whites

-1/3 cup sugar

-1/8 tsp cider vinegar

-1/8 tsp salt

-3 candy canes, crushed

Directions: Preheat the oven to 225° and line a cookie sheet with foil or parchment paper. Beat the egg whites, vinegar, and salt together until soft peaks form. Slowly add sugar and continue to beat for another 5-10 minutes or until very stiff peaks form. Stir in 1/3 of the crushed candy canes.

Meringue mixture 1Use a spoon to drop the mixture on the prepared cookie sheets. Top the cookies with the rest of the candy canes and bake for 90 minutes.


Meringues- close up


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