Meringue Peppermint Cookies

Servings 2 dozen


  • 2 egg whites
  • 3 drops peppermint extract
  • 3/4 cup sugar
  • Candy canes, crushed


  • Preheat oven to 350 degrees.
  • Beat egg whites until stiff. Add extract and then beat in sugar very slowly.
  • Drop by teaspoons or squeeze through a zip lock bag onto cookie sheet lined with a Silpat. Sprinkle small amount of crushed candy cane over each one.
  • Place in oven. Shut oven door and immediately turn off oven heat. Don’t open the door. Leave overnight or at least 6 hours.