Peppermint Meringues are light, airy cookies with a crisp texture and a refreshing minty flavor. Their snowy white appearance with a touch of red swirl makes them perfect for Christmas cookie trays or winter desserts. They melt in your mouth and pair beautifully with hot chocolate or coffee.
1. Serving Quantity
Makes about 36 meringues
2. Cooking Time
Preparation: 15 minutes
Baking: 1 hour 15 minutes
Cooling: 1 hour
Total Time: 2 hours 30 minutes
3. Ingredients
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- Red gel food coloring (optional)
4. Instructions
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
- In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Beat in peppermint extract.
- If desired, paint stripes of red food coloring inside a piping bag. Fill with meringue mixture.
- Pipe small kisses or swirls onto baking sheets.
- Bake for 1 hour 15 minutes until dry and crisp. Turn off oven, leaving meringues inside for another hour to cool fully.
- Store in an airtight container.
5. Nutrition (per meringue, approx.)
Calories: 15
Carbohydrates: 3g
Sugar: 3g
Fat: 0g
Protein: 0g
6. Tips
- Make sure no yolk gets into the whites, or they won’t whip properly.
- Use superfine sugar for a smoother meringue.
- Don’t open the oven while baking—this can cause cracks.
- These keep well for up to 2 weeks if stored in a cool, dry place.
- Dip the bottoms in melted chocolate for an extra treat.
Peppermint Meringues are crisp, sweet, and minty, adding a festive touch to any holiday table.
