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To make Peppermint Oreo Meringue Cookies, you will need: - 3 large egg whites, at room temperature - 1/4 teaspoon cream of tartar - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/2 teaspoon peppermint extract - 1/2 cup finely crushed Oreo cookies (plus extra for topping) - 1/4 cup mini chocolate chips (optional) - Pinch of salt If you have special dietary needs, you can make some swaps. For vegan options, use aquafaba instead of egg whites. This is the liquid from canned chickpeas. You can also swap granulated sugar for a sugar substitute like erythritol. If you're avoiding gluten, choose gluten-free Oreo cookies or any other gluten-free cookie you enjoy. These changes keep your cookies tasty while meeting your needs. Fresh ingredients are key for great meringue. Use fresh egg whites for the best volume and texture. Older eggs may not whip up as well. Cream of tartar helps stabilize the egg whites, so don't skip it. Using pure extracts, like vanilla and peppermint, ensures a strong flavor. Fresh ingredients help achieve that perfect, light, and airy cookie, making every bite delightful. {{ingredient_image_2}} To make Peppermint Oreo Meringue Cookies, follow these steps: 1. Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. 2. In a clean mixing bowl, beat 3 large egg whites on medium speed. Watch as they get frothy. 3. Add 1/4 teaspoon cream of tartar. Keep beating until soft peaks form. 4. Gradually add 1 cup granulated sugar, one tablespoon at a time. Increase the speed to high. Beat until shiny and stiff peaks form. This takes about 5-7 minutes. 5. Gently mix in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract. Be careful not to deflate the meringue. 6. Sift in 1/2 cup finely crushed Oreo cookies. Fold them in, along with 1/4 cup mini chocolate chips if you like. 7. Use a piping bag or a spoon to dollop small mounds of meringue on the baking sheet. Leave space between each one. 8. Sprinkle extra crushed Oreo cookies on top of the mounds for decoration. 9. Bake for 1.5 to 2 hours, or until the meringue is crisp and lifts easily from the parchment. 10. Turn off the oven and leave the cookies inside for an hour to cool completely. To get the best meringue, follow these tips: - Use room temperature egg whites. This helps them whip better. - Make sure your bowl and beaters are clean. Any fat can prevent peaks from forming. - Add the sugar slowly. This helps the sugar dissolve and creates a smooth texture. - Look for stiff peaks. This means the meringue should stand tall and not droop. Baking at 225°F (110°C) allows the meringues to dry out slowly. This helps them become crisp. If it's too hot, they may brown or crack. Bake for 1.5 to 2 hours, but check them after 1.5 hours. They should feel dry and lift off easily. Letting them cool in the oven helps avoid cracks. Meringue can be tricky. Here are some common problems and fixes: - Meringue is runny: This often happens if the egg whites are not whipped enough. Whip until stiff peaks form. - Meringue weeps: If you see liquid forming under the cookies, they are not baked long enough. Make sure to bake until crisp. - Meringue is sticky: This can occur from high humidity. Try making meringue on a dry day for best results. Having the right tools makes baking easier. Here’s what I recommend: - Electric mixer: An essential tool for whipping egg whites. - Mixing bowls: Use glass or metal, as plastic can hold grease. - Piping bags: Perfect for shaping your meringue cookies. - Parchment paper: Helps prevent sticking on baking sheets. - Sifter: Useful for evenly mixing dry ingredients, like crushed Oreos. Adding unique flavors and a nice look can elevate your cookies. Here are some tips: - Flavor boosters: Use a splash of almond extract for a twist. This pairs well with peppermint. - Colorful toppings: Sprinkle crushed candy canes for a festive touch or use colored sugar. - Presentation: Arrange cookies on a pretty plate. Add mini Oreos around them for an eye-catching display. - Dust with sugar: A light sprinkle of powdered sugar adds sweetness and a nice finish. These tips will help you create delightful Peppermint Oreo Meringue Cookies that not only taste great but also look amazing! Pro Tips Egg Whites Matter: Ensure your egg whites are at room temperature for better volume and stability when whipped into meringue. Slow Sugar Addition: Gradually adding sugar while whipping helps to create a stable meringue; avoid adding it all at once. Oven Cooling Technique: Letting the cookies cool in the oven after baking helps to prevent cracking and keeps them crisp. Flavor Variations: Experiment with different extracts like almond or orange to create unique flavor profiles for your meringue cookies. {{image_4}} You can change the basic recipe by using different flavors. Instead of peppermint, try almond, lemon, or orange. Each flavor adds a new twist. You can use flavored extracts to enhance your cookies. Just remember to keep the amount similar to avoid changing the texture. Mix-ins can make your cookies even more fun. Try adding crushed nuts, like almonds or pecans. Mini marshmallows or dried fruit can also work well. For toppings, consider drizzling chocolate or using sprinkles. You can even add a layer of crushed candy canes for extra crunch and festive flair. You can easily change these meringue cookies for any holiday. For Halloween, use orange food dye and add black sprinkles. For Easter, you can shape the cookies into nests and fill them with chocolate eggs. At Christmas, swap in red and green colors. The possibilities are endless, so get creative! To keep your Peppermint Oreo Meringue Cookies fresh, store them in an airtight container. This prevents moisture from making them chewy. Place parchment paper between layers to avoid sticking. Keep the cookies in a cool, dry place away from heat and sunlight. Avoid placing them in the fridge, as cold air can affect their texture. When stored properly, meringue cookies can last up to two weeks. They stay crispy for about a week. After that, they may soften but will still taste good. If you notice any signs of moisture, it’s best to enjoy them quickly. You can freeze Peppermint Oreo Meringue Cookies for up to three months. Place them in a single layer on a baking sheet to freeze them first. Once frozen, transfer them to a freezer-safe bag or container. When ready to eat, let them thaw at room temperature for about 30 minutes. Avoid refreezing them after thawing, as this can affect their texture. Yes, you can use egg whites from a carton. They work well for meringue cookies. Just ensure the carton egg whites are fresh. They should be at room temperature for best results. The key is to beat them until they become frothy, just like fresh egg whites. If your meringue doesn’t form stiff peaks, check a few things. First, ensure your bowl and beaters are clean and dry. Any fat can prevent peaks from forming. Second, make sure you added the sugar gradually and waited for the meringue to get glossy. If it still fails, try adding a pinch of cream of tartar. This helps stabilize the meringue. Yes, these cookies are gluten-free! The main ingredient is egg whites and sugar. The only potential gluten source is the Oreo cookies. However, many brands offer gluten-free Oreo options. Just make sure to read the labels to ensure they fit your dietary needs. You’ve learned how to make Peppermint Oreo Meringue Cookies with tasty twists. We covered each ingredient, substitutions, and why freshness matters. You now know the steps for perfect meringue, along with tips for storage and flavor. Remember, experimenting with flavors can spice up your treats. Use neat tools to make baking easier. Lastly, understanding common meringue issues will help you succeed. Enjoy baking these airy delights!

Peppermint Oreo Meringue Cookies

Delightful meringue cookies infused with peppermint and crushed Oreo cookies, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 50 kcal

Ingredients
  

  • 3 large egg whites, at room temperature
  • 0.25 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon peppermint extract
  • 0.5 cup finely crushed Oreo cookies (plus extra for topping)
  • 0.25 cup mini chocolate chips (optional)
  • 1 pinch salt

Instructions
 

  • Start by preheating your oven to 225°F (110°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy and begin to increase in volume.
  • Add the cream of tartar to the egg whites, and continue beating until soft peaks form, which means the mixture should hold its shape but still be smooth.
  • Gradually increment the sugar into the egg whites, one tablespoon at a time. Increase the mixer speed to high, and beat until the meringue is glossy with stiff peaks. This process should take approximately 5-7 minutes.
  • Carefully incorporate the vanilla and peppermint extracts into the meringue, folding gently to maintain fluffiness and avoid deflating the mixture.
  • Sift the finely crushed Oreo cookies into the meringue and gently fold them in along with any mini chocolate chips, if desired, ensuring an even distribution without losing volume.
  • With the aid of a piping bag fitted with a large round tip, or simply a spoon, scoop and dollop small mounds of the meringue mixture onto the lined baking sheet, ensuring space between each cookie to allow for minor expansion.
  • For an appetizing decoration, sprinkle additional crushed Oreo cookies atop each meringue mound before baking.
  • Place the baking sheet in the preheated oven and bake for approximately 1.5 to 2 hours, or until the meringue is crisp to the touch and can be easily lifted from the parchment without sticking.
  • Once baking is complete, turn off the oven and let the cookies remain inside for an additional hour to cool completely, allowing them to set perfectly.

Notes

Arrange the meringue cookies on a festive platter for a delightful display. For an added charming touch, scatter whole mini Oreos around the meringues. A light dusting of powdered sugar over the cookies can enhance the sweetness and visual appeal. Serve alongside hot cocoa or peppermint tea for a perfect holiday treat!
Keyword cookies, holiday, meringue, Oreo, peppermint