Description
These delightful peppermint meringues are light, crisp, melt-in-your-mouth holiday cookies with a refreshing peppermint twist.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200 g) granulated sugar, or superfine sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon peppermint extract
- Red gel food coloring (optional)
- Use caster sugar for finer texture
- Add white chocolate drizzle after baking
- Use green gel coloring for variation
- Sprinkle crushed peppermint candies before baking
- Swap peppermint extract for vanilla extract
Instructions
- Ensure all bowls and tools are clean and dry. Separate eggs while cold, then let whites come to room temperature.
- Add egg whites and cream of tartar to a mixing bowl. Beat until frothy, then gradually add sugar. Increase speed to medium-high and whip to stiff, glossy peaks.
- Gently fold in peppermint extract. For candy cane stripes, draw lines of red gel coloring inside the piping bag before filling.
- Line baking sheets with parchment. Pipe small swirls, kisses, or rosettes using a star or round tip.
- Bake at 225°F (110°C) for 1½–2 hours until dry to the touch. Turn off the oven and cool inside for 45–60 minutes.
Notes
- Store in an airtight container.
- Best enjoyed within a week.
- Experiment with flavors by swapping extracts.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 30
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg