Peppermint meringue cookies are classic whipped egg white cookies combined with a refreshing burst of peppermint flavor. They're perfect for your next holiday tray!
Prepare the ingredients for the cookies. Choose a food color of your preference. Make sure the egg whites are at room temperature.
Using a stand mixer fitted with the whisk attachment, beat the egg whites together with sugar on high speed.
Add in salt and cream of tartar and beat until stiff peaks form; it will take about 10 minutes.
In a pastry bag or a ziplock bag fitted with a piping tip, put in a few drops of food coloring. Spoon in the meringue mixture.
Pipe out small-medium sized meringue cookies onto a lined baking sheet. Bake the cookies at 200°F for about 90 minutes. Then, turn off oven and allow them to cool completely in the closed oven to prevent them from cracking.
For the decorative minty coating, place white chocolate and shortening into a microwave safe bowl. Melt it in the microwave, stopping to stir every 20 seconds. Crush the candy canes in a ziplock bag using a rolling pin, or use a food processor.
Dip the meringue cookies into the melted chocolate, followed by dipping into the crushed candies. Enjoy!