Easy and light Peppermint Meringues make a delicious and festive addition to your holiday table or your Christmas cookie exchange.
Course Dessert
Cuisine French
Keyword Peppermint Meringues
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 48meringues
Calories 11kcal
Author Michelle
Ingredients
4egg whites
½teaspooncream of tartar
Dash of salt
1cupgranulated sugar
½teaspoonvanilla extract
¼teaspoonpeppermint extract
Red gel food coloring
Crushed candy canes or peppermint candiesfor decorating
Instructions
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.