Crunchy minty Christmas cookies!

Mary
Advertisement

Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.

    Advertisement
  • In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.

  • Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

11 calories; 0 g total fat; 0 mg cholesterol; 8 mg sodium. 2.7 g carbohydrates; 0.1 g protein; Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/05/2003
This is an excellent cookie. It was a little tricky to bake though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies. Read More
(108)

Most helpful critical review

Rating: 3 stars
01/14/2008
Quite good but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder. Read More
(24)
85 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/05/2003
This is an excellent cookie. It was a little tricky to bake though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies. Read More
(108)
Rating: 4 stars
12/05/2003
This is an excellent cookie. It was a little tricky to bake though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies. Read More
(108)
Rating: 4 stars
12/21/2009
They turned out okay... but I made some mistakes that you should avoid. First be sure to watch the cookies. For me 90 minutes was too long. Second if you are piping the meringues out make sure that the candy canes are very finely crushed. Third beat the eggs a little longer than you think you should (call it very stiff peaks). Folding in the candy canes causes the eggs to deflate a little bit. And finally don't add extra peppermint extract like I did... mine are just TOO minty. Read More
(106)
Advertisement
Rating: 5 stars
12/14/2006
This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies not 54 as the recipes states. If you need a bigger batch of cookies definately double or triple the recipe! Read More
(94)
Rating: 5 stars
12/04/2008
Add one tiny drop of red (turns pink)to easily make look as good as there are. Very happy with the outcome. I had just remembered my mom making these when I was a child. They are so easy! Changes I made from reveiwers were a pinch of cream of tartar and lemon juice instead of cider vinegar(didn't have on hand). Read More
(57)
Rating: 4 stars
02/04/2011
Although these are AWEFUL if you misread the recipe (like I did the 1st time around) and use 1/8 CUP of vinegar vs. 1/8 TEASPOON... When following the recipe they turn out great! I added 3 drops of pink/red food coloring and 1/4 teaspoon of peppermint and it was just the right amount of minty and sweet. Can't wait to make a bunch for Valentine's Day! Read More
(42)
Advertisement
Rating: 5 stars
01/09/2007
these were the highlight of my christmas season this year. i ended up making several batches. they were described as "all the taste of a candy cane without all the work" by one of my friends. one change that i made is that instead of using candy canes i used the wrapped peppermint candies about 15-20. worked just fine and tasted great. Read More
(28)
Rating: 3 stars
01/14/2008
Quite good but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder. Read More
(24)
Rating: 5 stars
12/05/2003
This is an excellent recipe - very light cookies perfect after a heavy meal. Especially with peppermint ice cream! Read More
(18)
Rating: 5 stars
12/09/2006
I am surprised how much I enjoy this cookie. It is really delicious. I didn't have any peppermint extract to add and I was concerned that there wouldn't be enough flavor... WRONG! My oven was too hot and they turned a little brown so I will use a lower temp next time. Less a pastry bag fiasco these were extremely easy to make and tasty! Read More
(17)