Easy and light Peppermint Meringues make a delicious and festive addition to your holiday table or your Christmas cookie exchange.
Now that pumpkin spice season is closing, I’m sure you all know what season it will be replaced with peppermint season. To kick off the season at our house, I decided to make some light, sweet, and festive Peppermint Meringues. I’ve always been fascinated with meringues. It’s amazing how such simple ingredient can turn into such an elegant, light, and delicious cookie. My kids call them marshmallow cookies because they look fluffy and the flavor is slightly similar.
A couple of tips before you get cooking. First, make sure you do let your egg whites come to room temperature. Second, in order to make them look like those pictured, you’ll need a pastry bag, a star decorating tip, and red food coloring. I’ll link to my favorites below. Simply use a new paint brush to paint stripes with the red food coloring inside of the bag. Then, fill it with the meringue mixture. When you pipe it out, it will come out striped like a peppermint candy. I usually squeeze some out until the red actually starts showing, and then start piping onto the baking sheet. Here are my favorite supplies before you get baking!
Peppermint Meringues Recipe
- 3 egg whites
- 1/2 teaspoon peppermint extract
- Dash of salt
- 2/3 cups sugar
- Red food coloring
- Add egg whites to mixing bowl and allow to stand for 30 minutes to bring to room temperature.
- Add peppermint and salt to egg whites and begin beating on medium speed until mixture is white and foamy.
- Gradually begin adding sugar, 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved.
- Continue beating until mixture is white, glossy, and is forming stiff peaks.
- Attach an open star tip onto a pastry bag. Paint stripes using a new, clean, small paint brush on the inside of the pastry bag.
- Transfer meringue mixture to the pastry bag with tip attached.
- Pipe mixture to 1.5-2 inches in diameter on a parchment lined baking sheet. Be sure that meringues are about an inch apart because they do spread just a bit.
- Bake in a 200° oven for about 1 hour - 1 hour 20 minutes, until meringues are firm to the touch, but not yet browning.
- Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.
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