We are pleased to introduce our next guest, Cindy from Skip To My Lou. We love her motto, “Craft, Create, Celebrate”! She is an artist and a mom who loves to host parties and create from scratch. She is definitely our kind of gal. Please pull up a a chair, make a cup of coffee and linger over this recipe. It’s sure to inspire you to get “your bake on”. And, don’t forget to link up your favorite recipe HERE. ~ Chris Ann & Kristin
Peppermint Meringue Cookies
Ingredients3 large egg whites (room temperature) 1/4 teaspoon cream of tarter 1/4 teaspoon pure peppermint extract (peppermint oil will not work) dash of salt 3/4 cup sugar parchment paper Preheat oven to 225 degrees. Line large baking sheet with parchment paper and set aside. In metal mixing bowl beat egg whites, 1/4 teaspoon cream of tarter, a dash of salt and 1/4 teaspoon pure peppermint extract to soft peaks. Gradually add 3/4 cup sugar, beating until very stiff peaks form. Fill pastry bag with meringue and pipe one inch stars onto the parchment paper. Bake for 90 minutes, but do not let them brown. Allow to cool completely. Meringues will be crunchy. Store in an air tight container. The meringues should keep for a couple of weeks.
Thank you to Cindy from Skip to my Lou for sharing your Peppermint Meringue Cookie recipe at our table! ~Chris Ann & Kristin
Hello Everyone, I’m Cindy and I am excited to be here sharing a cookie recipe! I hope you will come visit me at Skip to my Lou for some crafty tutorials, handmade gift ideas, teacher appreciation ideas, sewing patterns and recipes!