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Peppermint Meringues

Course Dessert
Cuisine American
Keyword peppermint meringues
Prep Time 10 minutes
Cook Time 1 hour
2 hours 10 minutes
Servings 48 cookies

Ingredients

  • 2 large egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup (!00 grams) granulated sugar
  • ½ teaspoon pure peppermint extract
  • red gel food coloring, optional
  • little round sprinkles, optional*

Instructions

  • Preheat the oven to 275F °F (135 °C) and line two baking sheets with parchment paper or silpats.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the egg whites and beat at medium-low until the egg whites are frothy. This takes about 30 seconds.
  • Add the cream of tartar and continue mixing at medium-low speed until combined.
  • Gradually add the granulated sugar, about a tablespoon at a time. It should take 1-2 minutes to add all of the sugar.
  • Once all of the sugar has been fully incorporated, turn the mixer to medium speed. Beat the mixture until stiff peaks form, which will take about 3 minutes.
  • Mix in the peppermint extract just until combined.
  • If you want to make a candy cane design, use a small spoon or a food brush to paint four vertical lines on the inside of a disposable piping bag which has been fitted with a round or star tip. If you would like small red accents around the edges, paint four ¼-inch thick lines. If you want the meringues to be red and white like candy canes, paint four 1-inch thick lines.
  • Carefully fill the bag with meringue. Try not to smudge your food coloring lines. If it happens, don’t worry. They’ll still come out nicely.
  • Pipe 1” meringues onto the prepared baking sheet, leaving at least 1” space between them.
  • Sprinkle the sprinkles over the top, if using.
  • Bake the meringues for 60-65 minutes or until they’re dry and crisp. Turn off the oven, open the oven door, and let the meringues cool to room temperature. This will take about an hour.
  • Store meringues in an airtight container for up to 5 days.

Notes

  • For sprinkles, I recommend the little round ones from Wilton because they don’t bleed in the oven. Sometimes the larger traditional sprinkles can discolor the macarons.