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
- 4 egg whites
- ½ teaspoon cream of tartar
- Dash of salt
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Red gel food coloring
- Crushed candy canes or peppermint candies for decorating
- Preheat oven to 225°F. Line a large baking sheet. Set aside.
- To a large, completely clean and grease-free mixing bowl, add egg whites, cream of tartar, and salt.
- Using an electric or stand mixer, stir on low speed until the mixture becomes foamy.
- Increase speed to high.
- With mixer on high, gradually begin adding sugar, about 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved (about 15-20 seconds between each addition).
- Stir in vanilla and peppermint extract.
- Continue beating until mixture is white, glossy, and is forming stiff peaks. The sugar should be completely dissolved.
- Attach an open star tip onto a pastry bag.
- Optional: Paint stripes with red gel food coloring using a new, clean, small paint brush on the inside of the pastry bag, from the decorating tip up to about a third of the way up.
- Transfer meringue mixture to the pastry bag with tip attached.
- Pipe mixture to 1.5 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. But you should be able to fit most of them on the same baking sheet.
- Sprinkle crushed peppermint candy on, if desired.
- Bake in a 225°F oven for 1 hour. Turn off the oven once the time has passed but do not open the oven. Leave the door closed for an additional hour.
- Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.
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