Description: A light as air cookie that can be used plain on it’s own, as a sandwich cookie, or to decorate a wedding cake!
3 egg whites
pinch of salt
1 cup sugar
1 teaspoon white vinegar
1 tsp extract (vanilla, peppermint, rose, almond, etc)
3 tablespoon crushed peppermint
1/3 cup mini chocolate chips
Preheat oven to 300 F. Beat egg whites with a pinch of salt. Start the mixer on low and gradually increase the speed to medium until the egg whites start to foam. The bubbles should be small and uniform. Slowly add the sugar and allow to whip for several more minutes. Add the vinegar and any flavor extracts last. The mixture should be shinny and the the peaks should be stiff. Line a pan with parchment. Pipe out meringue batter into desired shapes. Put pan in the oven and bake at 300 F for only 1 minute. Do not open the door and turn the oven off. Allow the meringue cookies to finish cooking inside the oven and leave for several hours or overnight Cookies are finished. They can also be sandwiched into a cookie.