Christmas Baking Post-a-Thon Day 21: Peppermint Meringue Cookies (with coupons!)

37 Days of Christmas Baking Post-a-Thon - Calvary Couponers dot com

DAY 21: PEPPERMINT MERINGUE COOKIES

Peppermint Meringue Cookies

How festive are these cute cookies? When I saw them at In Katrina’s Kitchen, I knew they would be perfect for this blog series. Another benefit is that they are GLUTEN FREE! 🙂 Here it is:

3 egg whites, room temperature
1 teaspoon lemon juice
1 cup sugar
1-2 drops peppermint oil

Preheat  oven to 200F.

Place the egg whites and lemon juice in the bottom of a medium mixing bowl or stand mixer. (Make sure there is no grease residue on either the bowl or the mixer… or things will get weird. And by “weird,” I don’t mean “good.”) Beat on high speed for 3-5 minutes or until the egg whites are thick and foamy and will hold their shape if you were to make a stiff peak or, you know, sculpt an egg white replica of the Taj Mahal.  Reduce mixing speed to low and slowly pour in the sugar. Mix for an additional minute on medium speed and then add your peppermint oil. I try to add only one drop, but it always ends up being two. Mix again for 30 seconds.

Put one of those big ol’ Wilton 2D star tips inside a pastry bag or a ziplock bag with the corner cut off. Using a pastry brush or a folded up paper towel, paint the sides of the bag with red food coloring. Stand the bag up inside a drinking glass and fill with your peppermint meringue.

Place some parchment paper on a cooking sheet and pipe 2″ circles all over the place. I like to start in the middle and then go around and then do another circle on top, but you can pretty much do whatever you want. Try to leave about an inch between each meringue circle. Bake for 2 hours. Eat as many as you can possible stand. And then make more for everyone else.

  1. Preheat  oven to 200F.
  2. Place the egg whites and lemon juice in the bottom of a medium mixing bowl or stand mixer. (Make sure there is no grease residue on either the bowl or the mixer… or things will get weird. And by “weird,” I don’t mean “good.”) Beat on high speed for 3-5 minutes or until the egg whites are thick and foamy and will hold their shape if you were to make a stiff peak or, you know, sculpt an egg white replica of the Taj Mahal.
  3. Reduce mixing speed to low and slowly pour in the sugar. Mix for an additional minute on medium speed and then add your peppermint oil. I try to add only one drop, but it always ends up being two. Mix again for 30 seconds.
  4. Place some parchment paper on a cooking sheet and pipe 2″ circles all over the place. I like to start in the middle and then go around and then do another circle on top, but you can pretty much do whatever you want. Try to leave about an inch between each meringue circle. Bake for 2 hours.

(Recipe and Pic Credit:  In Katrina’s Kitchen)

COUPONS FOR INGREDIENTS:

egg whites:   $0.75/1 Davidson’s Safest Choice Pasteurized Eggs printable, $0.50/1 Eggland’s Best Eggs, exp. 12/15/13 (SS 09/15/13 R), $1/2 Crystal Farms All Whites Liquid Egg Whites or Better’n Eggs Plus (Publix All the Trimmings printable)
lemon juice:  (if you know of a coupon for lemon juice, let me know!)
sugar:   $0.55/1 C&H Quick Dissolve or Pourable Brown Flip Top Package printable$0.55/1 Domino Quick Dissolve or Pourable Brown Flip Top Package printable, $0.75/2 C&H Sugar Product, exp. 1/4/14 (RP 11/03/13 R), $0.50/2 Domino Brown or Confectioners Sugar, exp. 1/4/14 (RP 11/03/13)

peppermint oil:  $1/1 Spice Islands Bottle of Spices or Extracts, exp. 1/12/14 (Blinkie), $1/1 McCormick Spice, Herb or Extract, exp. 12/31/13 (Publix All The Trimmings Booklet )

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