Description
These Peppermint Meringues are light, airy, and delicately sweet with a refreshing peppermint flavor. Perfect for holiday cookie trays, gifting, or enjoying with a cup of cocoa, they’re a festive and elegant treat!
Ingredients
Units
Scale
- 3 large egg whites, at room temperature
- 1/2 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 tsp peppermint extract
- Red gel food coloring (optional, for swirls)
Instructions
Prepare the Meringue Mixture:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 5–7 minutes.
- Beat in the peppermint extract until just combined.
Create Swirls (Optional):
- Use a small brush or toothpick to paint vertical stripes of red gel food coloring on the inside of a piping bag fitted with a star tip. This will create the swirled effect.
Pipe the Meringues:
- Transfer the meringue mixture to the piping bag. Pipe small dollops or rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
Bake:
- Bake in the preheated oven for 1 hour. Turn off the oven and let the meringues cool completely inside the oven with the door closed (about 1–2 hours). This ensures they stay crisp.
Serve:
- Once cooled, store the meringues in an airtight container at room temperature for up to 2 weeks.
Notes
- Flavor Variations: Substitute peppermint extract with vanilla, almond, or lemon extract for different flavors.
- No piping bag? Use a plastic bag with the tip cut off or drop spoonfuls of meringue onto the baking sheet.
- Humidity Warning: Meringues are sensitive to humidity, so ensure your kitchen is dry for the best results.