Page 192 - Classic Cookies with Modern Twists

2. In the clean, dr y bowl of a st and mixer tted with the whisk

att achment, or using a handheld electric mixer, mix the egg
whites on medium speed, adding the cream of t art ar and salt
when the whites are frothy. Continue beating for about 2

minutes, or until soft peaks form. Increase the speed to
medium-high, and begin adding the granulated sugar slowly,
about 1 t ablespoon at a time. After about 2 minutes, or when all
of the sugar is incorporated, increase the speed to high,
whipping until rm, glossy peaks form, about 5 minutes. Add

the peppermint extract and beat until just blended, 5 seconds.
Sift the confectioners’ sugar mixture over the whites and gently
fold in with a r ubber spatula until just blended.

3. Preheat the oven to 225 degrees F. Use a pastr y bag tted with
a st ar tip to sh ape the mering ues, or simply dollop spoonfuls
onto the baking sheets. Sprinkle the mering ues with the
remaining 2 t ablespoons peppermint candies.

4. Bake for about 1½ hours, or until the mering ues are dr y and
crisp. Turn off the oven and leave the mering ues to dr y until
cool.

WITH A TWIST

Choc ol ate-Filled Peppermint Meringue Sandwiches
(pictured): Make the lling from Julie’s Hazelnut-Moc ha

Cr eam Cook ies, omitting the inst ant espresso powder.
Place a qu arter-size dollop of the lling between 2
mering ues to make 18 to 24 sandwiches.