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We sure were excited to see KSTP's Kevin Doran hosting with Elizabeth Ries for the last of the 12 Days of Cookies special! We were blessed enough to have an opportunity to work with him a few years back on a segment featuring the La La Palooza being available at the Minnesota State Fair! He loved Katy Gerde's Christmas Sprinkle Cookies from Angel Food Bakery. These pair great with our Premium Vanilla ice cream. If you have any edible glitter or sprinkles left from the cooking baking be sure to toss it on top of your ice cream for an extra festive touch!
Christmas Meringue Cookies
INGREDIENTS
5 Egg Whites
1 1/4 cups Sugar
1/2 tsp Cream of Tartar
1/2 tsp Vanilla Extract
1/4 tsp Mint Extract (optional)
Green gel food coloring
DIRECTIONS
Oven @ 250 F.
Wipe down bowl, whisk and hands with white vinegar (to remove all traces of fat).
Combine whites, sugar & cream of tartar in mixer bowl. Set bowl on top of pot of boiling water, whisk egg mixture and heat until 160 degrees F.
Move bowl to stand mixer and whisk eggs until stiff peaks form (about 5-7 minutes). Add in vanilla and mint extract. Gently fold in a few drops of food coloring, you want the green to be “streaky” in the meringue.
Using piping bag fitted with large star tip, pipe meringue trees on parchment lined cookie pan. Once meringues are piped, add decorations (sprinkles, gold leaf, edible glitter, etc).
Bake meringues for aprox 25-30 minutes, until meringue outside is firm and meringue can easily be lifted off the parchment paper without sticking. Cool. Store in air-tight container.