Peppermint Meringue Cookies

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Let’s get it out of the way, I love to bake. Ok, now that we’ve cleared that…I wanted to make something for the holidays that’s simple and delicious and that I could bring to a Christmas party. So, I figured that some Peppermint Meringue Cookies would be a good idea. The recipe is beyond simple, you just need a few hours to set aside for baking. But once the short sprint of making the cookies is done, you can sit back, relax, and let the oven do the rest of the work. 

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

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Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

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Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

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Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

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Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

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And then, let them cool for a few minutes. After that, they’re ready! 

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Recipe-friendly version:

Here’s what you’ll need:

  • 1 cup of confectioners sugar
  • 2 large egg whites
  • 1/4 teaspoon of peppermint extract or vanilla extract 
  • crushed peppermint candies 

Preheat the oven to 175 degrees F and line a baking tray with parchment paper. Then, crush up some peppermint candy (one or two candy canes should be enough). 

Take the egg whites and beat them at a medium high speed in an electric mixer. Beat until they’re foamy. 

Then, slowly add in about half of the sugar until the mixture forms pillowy peaks. Then, slowly add the rest of the sugar, folding it in.

Next, transfer the meringue mixture into a pastry bag (if you don’t have that, you can use a large ziplock bag and cut the very tip of the bag for piping). On the tray, pipe out the cookies, 1.5-2 inches with about 1 inch between each cookie. 

Then, sprinkle on the peppermint candy. Pop them in the oven for about 3 hours. After they’re finished, turn off the oven, but leave them to rest in the oven for another 45 minutes. 

And then, let them cool for a few minutes. After that, they’re ready! 

Melt Bakery

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Yesterday was National Ice Cream Day, a pretty glorious holiday. And Hester Street Fair (a seasonal designer/crafts/food fair on Saturdays and Sundays) celebrated with an ice cream social. There were some pretty solid contenders, but a little, magical, ice cream sandwich from Melt Bakery caught my attention. 

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Now, this local and sustainable ice cream sandwich company, has their own store front on the Lower East Side where they’re making the cookies and ice cream fresh on site. I had their Thick Mint (Crackly Chocolate Cookies and Peppermint Ice Cream). This ice cream sandwich makes a frozen Thin Mint Girl Scout Cookie look like a poor man’s treat. The chocolate cookie has just the perfect amount of chew, with a great chocolate flavor and crunch from the large sugar granules confecting the top. The ice cream is cool and refreshing (obviously it’s cold, but cool from the peppermint flavor), and creamy, without being overly rich. 

The Shorts:
Name: Melt Bakery
Location: 132 Orchard Street, NYC
The Long and Short: Would I go back? For sure. Since I haven’t actually been to the store itself, I’ll need to go. But, they also vend at the fair and the High Line.
Would I recommend it? Frozen York’s and Thin Mints are for chumps after you’ve had the Thick Mint. But, if that’s not your flavor, they also have a handful of others that sound amazing too.