Make these minty meringue cookies for any season. These cookies are light and crisp with just a hint of peppermint for discerning taste buds. 

Ya’ll remember when I bought myself a Kitchenaid Mixer? Me too… and I’ve been trying all the things! One of the things that I’ve wanted to try FOREVER has been meringue cookies. Those light, crispy, airy cookies that are notoriously finicky and need a great deal of mixing…. and hand mixing, even with an electric mixer, is not going to happen.

I am by no means an expert, but I hope to share my trials and attempts with you guys as we go along. And before you ask, I have not attempted macarons. They scare me a little too much right now. 

Okay, so I made these a few times and had varying degrees of success…. and a lot of failure. 

The first time… I whipped the egg whites too fast. How/why? I am still not sure. They just… fell. Into this weird soupy mixture that I couldn’t save. 

The second time…. The same soupy mixture happened but I’m pretty sure I did the egg whites correctly so **shrug**. 

The third time…. apparently I didn’t whip ENOUGH so the meringues didn’t hold their shape and ended up browning. 

The fourth time…. I didn’t leave them in the oven to cool and they cracked and fell and… just no. 

The fifth time …. I gave in and used meringue powder and they turned out pretty good! The meringue powder definitely made it easier to NOT have deflated egg whites, but I wasn’t too sure about the flavor – don’t worry, it cooked out. AND I somehow managed to NOT mix in my sugar all the way. I was too scared of the whole mixture falling like previous attempts so I probably didn’t mix enough. 

At this point, I said F-it and just photographed what I had. I know I’m supposed to post perfectly perfected projects and all that jazz, but seriously… I am done for now. 

Make it: A Colorful Boho Headboard

The thing with meringues is that they can be ridiculously easy. They’re literally just whipped egg whites, vanilla and sugar (and maybe some cream of tartar). THATS IT. And with a stand mixer, they’re not that labor intensive. BUT, mess up one time in the process, and all of that work (including like 2 hours in the oven) are for naught. 

Minty Meringue Cookies

Anyway, here’s the recipe I used to make these ultra adorable minty meringues. They turned out super cute – even if they did crack a bit. 

Yield: 2 dozen

Minty Meringue Cookies

Print

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 2 hours

Total Time 3 hours 5 minutes

Ingredients

• 1/4 cup meringue powder
• 1/2 cup water
• 1 1/3 cup granulated sugar
• 1 tsp vanilla
• 1 tsp peppermint extract
• green food coloring (optional)
• sprinkles (optional)

Instructions

1. Preheat oven to 250 F and line 2 baking sheets with parchment paper and set aside
2. In the bowl of a stand mixer with the whisk attachment, combine meringue powder and water on medium/high speed until soft peaks form.
3. With the mixer still running, slowly add the granulated sugar 1 spoonful at a time.
4. Increase the mixing speed to high and whip until stiff peaks form and the sugar is dissolved.
5. Swirl in green food coloring and spoon or pipe (using a Wilton 1A tip) onto the parchment paper.
6. Add sprinkles if you feel so led.
7. Bake for 45 minutes. DON'T OPEN THE OVEN
8. After 45 minutes, turn off the oven and allow the meringues to cool for at least 2 hours. Overnight is best.
9. Enjoy!

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  Stand Mixer
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  Wilton Meringue Powder
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  Whisk attachment