Peppermint Meringue Cookies
 
Prep time
Cook time
Total time
 
These beautiful peppermint cookies melt in your mouth, and are perfect for holiday parties! Vegan & gluten-free.
Author:
Recipe type: Dessert
Cuisine: Holiday
Serves: 16 cookies
Ingredients
  • 6 T. aquafaba (brine from a can of salt-free chickpeas)
  • ⅛ t. cream of tartar
  • Pinch sea salt
  • ½ t. peppermint extract
  • ½ cup white cane sugar
  • ½ cup vegan chocolate chips, melted
  • ¾ cup crushed candy cane
  • 1 t. cocoa (optional), for dusting
Instructions
  1. Preheat oven to 225 degrees F and line a large baking sheet with parchment paper.
  2. In an electric mixer with a whisk attachment, beat the aquafaba, cream of tartar, and salt on high until stiff peaks form. This could take anywhere from 6 to 15 minutes, depending on your mixer.
  3. With the mixer still running, add the peppermint extract and gradually pour in the sugar, stopping once or twice to scrape down the sides of the bowl.
  4. Transfer the meringue to a large plastic bag with a corner snipped off or a pastry bag, and squeeze meringue onto baking sheet in circular motions to make 2-inch cookies.
  5. Bake about 1 hour, then allow to cool completely on the baking sheet. Cookies will crisp more while cooling.
  6. Gently dip the bottoms of each cookie in the melted chocolate, scraping the excess off on the edge of the bowl or cup, then dip the chocolate end into a bowl of candy cane bits. Transfer each dipped cookie to a sheet of wax paper to harden. Put 1 teaspoon of cocoa in a small strainer and shake about one foot above the cookies to dust them with the cocoa.
  7. Store cookies in an air-tight container.
Notes
You can purchase candy cane bits in the baking aisle of some grocery stores, or you can crush candy canes yourself using a rolling pin or side of a can.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/12/17/peppermint-meringue-cookies/