Peppermint Meringue Cookies
These festive Peppermint Meringue Cookies are crisp, light, and packed with delicious peppermint flavor.
Servings 10
Ingredients
- 3 egg whites
- ½ cup monk fruit/erythritol
- ¼ teaspoon peppermint extract
- ¼ teaspoon cream of tartar
- pinch of salt
- Red gel food coloring
Instructions
- Preheat oven to 200°F.
- In a clean dry mixing bowl or bowl of your stand mixer fitted with a whisk attachment, add in the egg whites and whip to soft peaks.
- Add in the cream of tartar and continue whisking.
- Slowly add in the sweetener, peppermint extract and salt, then continue mixing until you have stiff peaks.
- Using a small brush, paint stripes of the food coloring gel on the inside of your piping bag. Carefully transfer the whipped egg whites into the piping bag.
- Pipe small meringues onto a baking sheet lined with parchment paper or Silpat.
- Bake on the lower ⅓ rack of your oven for 60 minutes. Then turn off the oven, crack the oven door open and allow them to sit for another 60 minutes to crisp up.
- Store them at room temperature for up to 2 weeks in an airtight container.
Recipe Notes
Makes about 44 cookies, serving size 4 cookies
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Peppermint Meringue Cookies
Amount per Serving
Calories
6
% Daily Value*
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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