Mint Meringue Cookie Recipe
Stunning mint meringue cookie with a wintry mint flavor and a hint of green color. Quick and easy-to-make cookies melt in your mouth.
Ingredients
- 4 (145g) large egg whites, at room temperature
- 1 pinch of salt
- 1 Tablespoon (15ml) distilled white vinegar
- 1 Tablespoon (10g) cornstarch
- 1 cup (200g) granulated or caster (superfine) sugar
- 2 teaspoons (10ml) Creme de Menthe liqueur
- 2 drops green food coloring, optional
Instructions
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Preheat oven to 200℉/90℃ or 175℉/80℃ if using convection mode. Line 2 sheet pans with parchment paper and set aside.
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Double-check that your mixer bowl is extra clean and dry as that will cause the egg whites to not whip up properly. In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and pinch of salt on low-medium speed until foamy, approximately 30-40 seconds.
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Pour in the distilled white vinegar and cornstarch. Continue whisking on medium speed for one minute.
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While mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and completely smooth but not dry, and the sugar is fully dissolved (this part of adding the sugar and continue beating may take 4-6 minutes).
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Beat in Creme de Menthe and optional food coloring until fully combined, scraping down the sides of the bowl and folding gently by hand to finish.
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Immediately spoon meringue into a piping bag and pipe the meringue onto the prepared baking sheet. For piping the tree shape, view the notes below. These cookies don’t spread, so you can place them quite close to each other.
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Place on a low-to-middle rack of the oven and bake for 80-90 minutes, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least four hours or overnight (ideal).
Recipe Notes
Helpful tips:
If you have a scale, weigh the egg whites for best results. Make sure there are no egg yolks in there or it will ruin the meringue.
Using a low oven temp and parchment paper will prevent the meringue bases from browning.
Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake.
How to Pipe the Tree Shape
To create your Mint Meringues in the shape of evergreen trees, you’ll need an open star-shaped piping tip. Here’s a quick guide to achieve this festive shape:
- Prepare the Piping Bag: Fit a piping bag with an open star tip. This will allow you to create that classic tree texture with edges that mimic branches.
- Pipe the Trees: To pipe each tree, start by holding the piping bag perpendicular (straight up and down) to your parchment lined baking sheet. Squeeze the bag to form a small base about 1 inch/2.5 cm in diameter and then slowly lift up, squeeze, then slowly lift up, squeeze, then slowly lift up, squeeze, then slowly lift up... releasing pressure as you pull away, allowing the meringue to form a narrow peak at the top. The star tip will create ridges, giving your tree that authentic evergreen texture.
Storing & Serving
Meringue cookies will keep for 2 weeks in an airtight container at room temperature. Serve in a bowl or get creative and crush these cookies over chocolate pudding, chocolate ice cream, or chocolate mousse!
Crushing meringue cookies also creates an "edible snow" for surrounding your gingerbread house too.