I simply love these merengues!! And, so does everyone I make them for. In fact, just last night, my friend was asking me (or rather placing a polite demand) that I make them! My kids are crazy about them too!! Now normally that wouldn’t be a surprise, because after all, these ARE cookies. But, I don’t actually mind my kids enjoying these delicious delights because they are made of just egg whites and sugar basically. Here’s the magic in that!: The protein pairs with the sugar and they bind together molecularly, causing your body to regulate and NOT spike your blood sugar, so you don’t store fat like you would if you ate sugar alone. It also prevents the sugar crash later. With four active boys, I love any treat that keeps my kids from getting wound up and crazy.
Another reason you will love making these, they are extremely low calorie cookies! If you pipe about 100 cookies from this recipe, they are each only 6.5 calories!! Aside from their festive look, that alone is a great excuse to eat them!!! I originally found this recipe online at SkinnyTaste, and have enjoyed it for a few years now!
These little Merengues are an impressive bring-along for that office work party, your family gathering, or just for at home enjoyment. For a little fun, throw one or two in your cup of cocoa and make Christmas just a little more playful! Enjoy!!
Skinny Peppermint Striped Merengue Puffs
- 3/4 cup sugar
- 4 egg whites
- 1 tsp vanilla
- 2-4 drops peppermint essential oil (or 1 tsp. extract flavoring)
- For decorating: red gel food coloring, paint brush, piping bag
Prep: Line a couple cookie sheets with wax paper Set oven to 200 degrees Fahrenheit
- Throw eggs in a glass mixing bowl, and set it over a pot of boiling water so the steam can gradually warm your bowl and thus warm your eggs Without cooking them.
- Mix sugar and vanilla into eggs mixture and store continually until sugar is melted and dissolved (not gritty) and slightly foamy.
- Remove from heat (carefully) and turn on your beater or transfer to your kitchen aid mixer, and beat until mixture forms stiff white peaks. (Basically, they hold their shape when you lift and fold the mixture with a spoon)
- DONT FORGET TO ADD YOUR PEPPERMINT!! I save this till the end so the oil of the peppermint doesn’t disturb the ability of the merengue to fluff up. Oil of any kind will keep it heavy and flat.
- With your brush, draw three evenly spaced GENEROUS stripes with the gel food coloring, starting deep inside near the icing tip, and draw upward to the top of the bag. Make these lines distinct but generous because it has to last for the entire bagful.
- Fill the icing bag with merengue
- Pipe cookies about the size of a half dollar or slightly smaller in a beautiful twisted shape onto your lined pans. Using a star shaped icing tip will help give this effect.
- Bake in a preheated oven at 200f, for 1 hr. 15 min, to 1 hr 30 min.
- Take them out when they are crisp on the outside but slightly soft inside.
- OPTIONAL: Sprinkle with decorative sugar to add a wintery effect.
- LET THEM COOL COMPLETELY!!! About 15-20 min.
Store in an airtight container. Humidity will ruin these delights!
Enjoy all your hard work!!!