The easiest way to separate yolks from egg whites is by cracking the egg carefully in the middle and tilting the contents from one shell half to the other, letting the white dribble into the bowl. Since egg yolks contain fat, even a drop will have the same effect as grease and keep your beaten egg whites from reaching stiff peaks. Wipe the mixing bowl and beater attachment to eliminate every trace of grease, then let them air dry. So, before you begin, dampen a paper towel or clean cloth with a bit of white vinegar. Grease keeps egg whites from reaching stiff peak consistency.
But trying to do it by hand will wear you out, and it’s just not worth it. If I’m not making other cookies, I cut down on dishes by using this hand-held electric beater. You’ll want a stand-mixer or, at the very least, an electric beater with a whisk attachment. Whipping egg whites for meringues is very difficult to do by hand.
Peppermint meringues pro#
If you’re a pro at whipping egg whites and baking meringues, feel free to scroll down to the recipe. However, I want to share a few tips for those not familiar with making meringue. I’m not going to write a long post about every time I’ve eaten one of these airy cookies that melt in your mouth or my first memory of eating peppermint. Tips to Make Christmas Peppermint Meringue Cookies
Plus, they’re flourless and gluten-free, and if you use the low-carb option, even those on keto can enjoy them. Their light, airy texture and bright mint flavor are a wonderful contrast to other rich holiday goodies. If there was ever a cookie that could make just about everyone happy, it’s these easy Christmas Peppermint Meringues.
Easy, delicate, and light, these Peppermint Meringue Cookies are the perfect low-carb, low-calorie, fat-free addition to your Christmas cookie platter.
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