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Peppermint Meringues

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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

Scale
  • 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

  1. Preheat Oven:
    • Preheat your oven to 225°F (110°C).
    • Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipe.newsvks.com/peppermint-meringues/