Page 191 - Classic Cookies with Modern Twists

Peppermint Meringues

Th ough the chocol ate-mint combination isn’t reser ved exclusively
for the holidays, peppermint in the form of str iped candy canes and
hard ca ndies place s these coo kies in that categor y.
Light as air and deca dent at the same time, these cookies are

easy to make and especi ally pretty on a plate of holiday treats.
Follow the tips in the headnote here for mer ing ue succe ss ever y
time.

MAKES 4 DOZEN COOKIES

¾ cup gr anulated suga r

¼ cup confectioners’ suga r
4 tablespoons finely crushed candy canes or hard peppermint

candies, divided
4 egg whites, room temperature

¼ teaspoon cream of tartar

Pinch fine sea salt
⅛ teaspoon peppermint extract

1. Line 2 baking sheets with parchment paper. In the bowl of a

food processor tted with the met al blade, pulse the granulated
sugar in short bursts until it resembles ne sand. Empty into a
small bowl and set aside. P ulse the confectioners’ sugar with 2
t ablespoons of the peppermint candies. Empty into a second

bowl and set aside.