peppermint
Light and airy peppermint meringues are the perfect addition to any holiday cookie tray! They're surprisingly easy to make and always a hit.
Servings: 30
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 2 hours
Ingredients
Main Ingredients
- 3 large egg whites
- 0.75 cup sugar
- 1 drop peppermint concentrate or 0.5 tsp pure peppermint extract
- red gel-paste food coloring for decorating
Instructions
Preparation Steps
- Preheat oven to 175°F. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.
- Place egg whites and sugar in a heatproof bowl of an electric mixer.
- Set bowl over simmering water and stir gently until sugar dissolves and mixture is warm to the touch, about 2 to 3 minutes.
- Transfer bowl to electric mixer fitted with whisk attachment and whisk on medium-high speed until stiff peaks form.
- Mix in peppermint concentrate thoroughly.
- Using a small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.
- Fill pastry bag with 1 to 2 cups of meringue mixture.
- Pipe small star shapes about 0.75 inches high onto prepared baking sheets.
- Refill bag as necessary, adding more red food coloring each time.
- Bake meringues until crisp but not brown, about 1 hour 40 minutes.
- Turn oven off and leave meringues inside for 30 minutes to dry.
- Let cool completely on wire racks then store in a sealed container.
Notes
These peppermint meringues can be stored in an airtight container for up to two weeks. Perfect for holiday gifting!