Description
These peppermint meringues are crisp, airy, and melt in your mouth with a refreshing minty flavor. With a festive red swirl, they’re perfect for holiday gifting or a sweet treat any time of year!
Ingredients
Units
Scale
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- Red gel food coloring (optional)
Instructions
- Preheat oven & prep baking sheet – Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Whip egg whites – In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat.
- Add sugar gradually – Slowly add sugar, one tablespoon at a time, while beating on high speed. Continue until the mixture forms stiff, glossy peaks.
- Add peppermint extract – Gently fold in the peppermint extract without deflating the meringue.
- Pipe the meringues – If using red food coloring, paint thin stripes inside a piping bag fitted with a star tip. Fill with meringue and pipe small swirls onto the baking sheet.
- Bake – Bake for 1.5 to 2 hours, or until the meringues are dry and crisp. Turn off the oven, crack the door open, and let them cool inside.
- Enjoy or store – Once fully cooled, store in an airtight container at room temperature for up to a week.
Notes
- Room temperature egg whites whip better and create a fluffier meringue.
- Humidity affects meringues – try making these on a dry day for best results.
- Storage tip – Keep in an airtight container to prevent them from getting chewy.