Snowy mountain meringue cookies
A good holiday cookie. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers.
Snowy mountain meringue cookies
A good holiday cookie. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers.
Cooking Instructions
- 1
Preheat oven to 250 degrees Fahrenheit
- 2
In a bowl mix together the two types of sugar until evenly mixed
- 3
With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed
- 4
Add th salt and cream of tartar and mix for about 3 min on medium speed
- 5
While continuing to mix slowly add tablespoons of the sugar mixture pausing to scrape the sides of the bowl and gold into the mix, increasing mixer speed as mixture thickens, continue until all of the sugar is mixed about 4-5 minuets
- 6
Keep mixing until you produce thick and stiff peaks 7-9 minuets
- 7
Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets
- 8
Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan
- 9
I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top
- 10
Use a cup with the bag draped over the sides to add the mixture to the bad with less mess
- 11
Use a circular wrist motion to make the peaks
- 12
With the extra mixture make the smaller cookies as pictured above
- 13
Bake the cookies for 2-2.5 hours or until they brown or darken in color
- 14
Pull the cookies out and allow to cool and enjoy
- 15
Note these cookies don’t do well with high humidity, so store in a dry air tight container.
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