These crunchy, light, and cute little Peppermint Swirl Cookies have a meringue base and come together very easily.
These cute little peppermint cookies have a meringue base and come together very easily. They make a perfect addition to a Christmas cookie jar and come in different colours and flavours.
About These Peppermint Swirl Cookies
- These Peppermint Swirl Cookies will be the easiest in your Christmas cookie box.
- This recipe only requires a few simple ingredients, including egg whites, cream of tartar, sugar, peppermint extract, salt, and vanilla.
- These are super light and crunchy; they can also be coloured in many different solid colours or stripped, just like these Peppermint Swirl Cookies.
- These cute little cookies come together very quickly and easily. There is only one important note: take your time with these cookies! What I mean by that is to add the sugar very slowly, and also, after baking, let them sit in the oven for another couple of hours. This dehydrates the cookies and contributes to their crunchy texture.
- Their flavour can also vary from vanilla to any other fruity flavour by adding a few drops of the desired extract.
- I decided to add more flavour to these little beauties and dipped their bottom into melted semi-sweet chocolate!
How To Make These Cookies
- Since these cookies are meringue-based, we follow the instructions on how to make meringue Swiss Meringue Buttercream.
- I am going to refer to how to make the meringue base. One important thing to remember is to have all the tools and equipment coming in contact with the egg white super clean and oil-free. To do this, wipe the whisk attachment, mixing bowl, and spatula with white vinegar. Vinegar will remove any oil from these tools.
- Using the whisk attachment, beat the egg white and cream of tartar until it is foamy and frothy.
- Add the sugar very slowly, I mean super slowly, and one tablespoon at a time. This allows the sugar to dissolve completely and results in smooth Peppermint Swirl Cookies.
- After adding sugar, add your favourite extract, here; peppermint extract and a small amount of vanilla extract.
How To Prepare The Piping Bag
- The meringue is ready when you lift the whisk, and stiff peaks are formed.
- Place the piping tip in the pipping bag, and place the bag in a large glass; using a small brush and gel food colouring, paint lines on the inside of the bag along the length.
- Pour the meringue into the bag, pipe it on the lined baking sheets, bake them at 200F oven for an hour, and let them sit in the oven for another two hours.
- Let the cookies cool down completely, then dip their bottom into melted chocolate. Place them on a cooling rack to dry.
📖 Recipe
Peppermint Swirl Cookies
These crunchy, light, and cute little Peppermint Swirl Cookies have a meringue base and come together very easily.
Ingredients
- 4 Egg whites
- ¼ teaspoon Cream of tartar
- ¼ teaspoon Salt
- 1 cup Sugar
- ½ teaspoon Vanilla extract
- ½ teaspoon Peppermint extract
- 8 ounce Semi-sweet chocolate, Melted
- 1 tablespoon Red gel food coloring, For brushing the piping bag
- 1 tablespoon White vinegar, For cleaning the tools
Instructions
- Preheat the oven to 200°F, line the baking sheets with parchment paper, and set aside.
- Wipe the whisk attachment, mixing bowl, spatula, and other tools that touch the egg whites with white vinegar.1 tablespoon White vinegar
- Place the egg white, cream of tartar, and salt in the mixing bowl, and whisk until it is frothy.4 Egg whites, ¼ teaspoon Cream of tartar, ¼ teaspoon Salt
- Add the sugar in tablespoons, and keep whisking on medium speed. The mixture with become white and glossy.1 cup Sugar
- Add the extracts and whisk.½ teaspoon Vanilla extract, ½ teaspoon Peppermint extract
- The meringue is ready when you lift the whisk, and stif peaks are formed.
- Place the piping tip in the bag and put the bag in a large glass to make it stay open. Using a small brush, draw 4-5 lines on the side of the bag. Fill up the bag with the meringue, and start piping.1 tablespoon Red gel food coloring
- Pipe the meringue on the lined baking sheets. The meringue will pull the color and will paint the meringue in red. Leave a one-inch space between them.
- Bake them for one hour, turn the oven off and let them sit in the oven for another 2 hours to dehydrate them completely.
- Melt the chocolate in the microwave at 20-second intervals and stir after each time. Dip the bottom of the cool meringue kisses into the melted chocolate and place on the cooling rack to dry.8 ounce Semi-sweet chocolate
Nutrition
Calories: 2162kcalCarbohydrates: 320gProtein: 27gFat: 88gSaturated Fat: 50gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 14mgSodium: 806mgPotassium: 1616mgFiber: 18gSugar: 284gVitamin A: 113IUCalcium: 153mgIron: 15mg
Tried this recipe?Let us know how it was!
Farnaz says
Looks amazing 👏👏👏❤️