Meringue cookies are a great option for using up leftover yolks; they’re easy to make, easy to adapt, and usually gluten-free, depending on what you combine with them.
The next time I make these cookies, I’ll do just a few things differently: first, I may bake them another 5 minutes or so, and second, I’ll remove them from the kitchen for cooling. The residual heat from my oven caused these meringues to get sticky within the first few minutes of cooling, which is something I haven’t experienced with meringues before. Despite their stickiness, they’re very nice peppermint treats, both with and without their chocolate enhancement!
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- pinch of salt
- 3/4 cup sugar
- red gel paste food coloring, for tinting
Chocolate Drizzle, for dipping cookie bottoms (optional)
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
Preheat oven to 200 degrees. Line several baking sheets with parchment paper.
In a mixing bowl, combine egg whites, cream of tartar, peppermint extract, and salt; beat on medium speed until soft peaks form. Slowly add sugar and whip on high speed until stiff peaks form; when whites are approaching stiff peak stage, add red gel paste food coloring to tint.
Transfer meringue to a pastry bag fitted with a star tip and pipe 1-inch circles of meringue onto prepared baking sheets.
Bake for 1 hour and 15 minutes, until meringues are dry and firm when lightly touched. Transfer meringues to wire racks and cool completely in a cool room.
Optional: combine semisweet chocolate chips and shortening in a small saucepan and melt over low heat, stirring constantly. Dip bottoms of meringues in chocolate; place on parchment or waxed paper to harden.