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! 

Sugar Shop

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“I’ll take you to the candy shop”, 50 Cent. But, I will too, in a totally different context. There’s nothing more exciting than entering a store filled with candies, just waiting to be eaten. I passed by Sugar Shop in Cobble Hill and had to stop in.

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They have nostalgic candy, as well as self-serve stations filled with gummies, sour candies, and chocolates. They also have a room dedicated to parties and events, where you can make your sugary dreams come true. 

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With over 180 candy choices to make, I would have loved to just have it all. But, I got my act together, gained some self control and went for a few different options.

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Some of my favorites included their Pecan Cinnamon Bun candy, Dark Chocolate Covered Marzipan, and Ice Cream Sundae Malt Balls. Yum. 

The Shorts:
Name: Sugar Shop
Location: 254 Baltic Street, Brooklyn, NYC
The Long and Short: Would I go back? Sugar has my heart, so, there’s a 100% chance of me going back.
Would I recommend it? Definitely. And, I might even host my next birthday party there. Kidding. Maybe.