Delicate, crisp, and full of festive flavor, peppermint meringues are the perfect holiday treat. With their light texture and delightful swirl of minty sweetness, they are sure to be a hit at your holiday gatherings or as an addition to your homemade gift baskets.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just a few pantry staples, these treats are budget-friendly and easy to prepare.
- Visually Stunning: The striking red-and-white swirl pattern makes them a showstopper.
- Festive Flavors: Peppermint is the quintessential holiday flavor, and it shines brightly in these cookies.
- Light and Airy: These meringues are crisp yet melt in your mouth, making them an irresistible dessert or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites
- Granulated sugar
- Peppermint extract
- Red gel food coloring
Directions
- Preheat and Prep: Preheat your oven to 225°F (107°C). Line baking sheets with parchment paper.
- Whip the Egg Whites: In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form.
- Add Sugar Gradually: Slowly add the sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high until stiff, glossy peaks form.
- Incorporate Peppermint: Gently fold in the peppermint extract, ensuring it is evenly distributed.
- Create the Swirls: Use a paintbrush or toothpick to draw lines of red gel food coloring inside a piping bag fitted with a star tip. Fill the bag with the meringue mixture.
- Pipe and Bake: Pipe small mounds onto the prepared baking sheets. Bake for 90 minutes or until the meringues are dry and can be easily lifted from the parchment. Turn off the oven and leave the meringues inside to cool completely.
- Store: Once fully cooled, store in an airtight container to maintain their crispness.
Servings and Timing
- Servings: This recipe makes approximately 40 meringues.
- Prep Time: 15 minutes
- Bake Time: 90 minutes
- Cooling Time: 1-2 hours in the oven
Variations
- Flavor Twist: Swap the peppermint extract for vanilla, almond, or lemon extract for a different flavor profile.
- Color Options: Experiment with different gel food coloring to match various holidays or events.
- Chocolate Drizzle: Once baked, drizzle the meringues with melted chocolate for added richness.
Storage/Reheating
- Storage: Store the meringues in an airtight container at room temperature for up to 2 weeks. Avoid storing in humid environments, as they may lose their crisp texture.
- Freezing: Freeze meringues in a single layer in an airtight container for up to 1 month. Thaw at room temperature before serving.
- Reheating: Meringues do not require reheating; simply serve as is.
FAQs
1. Can I use liquid food coloring instead of gel?
Gel food coloring is recommended as it provides vibrant color without altering the consistency of the meringue.
2. Why did my meringues crack?
Cracking often occurs if the oven temperature is too high or if the meringues are removed from the oven too quickly.
3. Can I make these without a piping bag?
Yes, you can use a spoon to drop dollops of meringue onto the baking sheet, though they may lack the signature swirl design.
4. How do I know when the meringues are done?
They are done when they are dry to the touch and can easily be lifted from the parchment paper.
5. Why are my meringues sticky?
Humidity can cause meringues to become sticky. Ensure they are stored in an airtight container in a dry environment.
6. Can I make these ahead of time?
Absolutely! Meringues can be made up to two weeks in advance if stored properly.
7. What if I don’t have peppermint extract?
You can omit it or substitute with another flavor extract, like vanilla or almond.
8. Can I double the recipe?
Yes, but ensure your mixing bowl is large enough to accommodate the increased volume.
9. Why didn’t my meringues form stiff peaks?
This could be due to grease or moisture in your mixing bowl or beaters. Make sure all equipment is clean and dry before starting.
10. Can I add chocolate chips or sprinkles?
Yes, but fold them in gently after the meringue has formed stiff peaks to avoid deflating the mixture.
Conclusion
Peppermint meringues are an elegant and festive dessert that captures the spirit of the holiday season. With their crisp texture, peppermint-infused sweetness, and striking appearance, they are sure to impress at any gathering. Easy to make and even easier to enjoy, these meringues will become a beloved addition to your holiday baking traditions.
PrintPeppermint Meringues
Peppermint Meringues are light, airy cookies with a crisp exterior and a delightful peppermint flavor, making them a festive treat for the holiday season.
Ingredients
- 3 large egg whites, at room temperature
- Pinch of fine salt
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1/2 teaspoon peppermint extract
- Red gel food coloring
- Crushed peppermint candies or candy canes (optional, for garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 225°F (110°C).
- Line two baking sheets with parchment paper.
- Prepare Meringue:
- In a clean, dry mixing bowl, beat the egg whites and a pinch of salt on medium-high speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the superfine sugar, one tablespoon at a time, beating continuously until stiff peaks form and the mixture is glossy.
- Beat in the peppermint extract.
- Add Color:
- Using a small paintbrush, paint 2-3 stripes of red gel food coloring inside a piping bag fitted with a small open-star tip.
- Carefully fill the bag with the meringue mixture, trying not to smudge the food coloring.
- Pipe Meringues:
- Pipe small star-shaped meringues onto the prepared baking sheets, spacing them about 1 inch apart.
- If desired, sprinkle crushed peppermint candies or candy canes over the top of each meringue for added flavor and decoration.
- Bake:
- Bake in the preheated oven for 1.5 hours, or until the meringues are dry and can be easily lifted off the parchment paper without sticking.
- Turn off the oven, crack the door open, and allow the meringues to cool completely in the oven to prevent cracking, about 1 hour.
- Store:
- Once completely cool, store the meringues in an airtight container at room temperature for up to two weeks.
Notes
- Ensure that all mixing bowls and utensils are free from grease, as any fat can prevent the egg whites from whipping properly.
- Superfine sugar dissolves more easily into the egg whites, creating a smoother meringue. If you don’t have superfine sugar, you can pulse granulated sugar in a food processor until finely ground.
- Adding the sugar gradually is crucial for achieving the desired meringue texture.
- Humidity can affect meringue texture; it’s best to make these on a dry day.