peppermint meringues

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

Peppermint Meringues

cu sugar

drop peppermint concentrate (or 1/2 tsp pure peppermint extract)

Red gel-paste food coloring

Preheat oven to 175 degrees. 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 the heatproof bowl of an electric mixer.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment.

Whisk on medium-high speed until stiff peaks form.

Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Fill bag with 1 to 2 cups meringue.

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Shut the oven off and leave in the oven for 30 minutes.

Let cool completely on sheets on wire racks then place in a sealed container.

Peppermint Meringues are perfect for holiday baking! 



Print the full recipe: https://www.skinnytaste.com/peppermint-meringues/

Looking for a healthier holiday cookie? At about 15 calories each, these peppermint meringues are light, festive, and tasty.

sugar

cream of tartar

kosher salt

peppermint extract

Red gel food coloring

Pastry bag and small art paintbrush

Fill a saucepan with water and heat to a low simmer, but not boiling. In the bowl of a stand mixer, combine egg whites, sugar, cream of tartar, and salt. Lower the bowl into the simmering water and stir until the sugar is dissolved and the mixture is fluffy, about 3 minutes.

Place the bowl under the mixer, then whisk on high for 8 to 10 minutes until stiff peaks form. Once there are stiff peaks, turn off the mixer and add peppermint extract. Whisk on low for about 30 seconds to fully incorporate.

Meanwhile, fit a large circle tip on a plastic pastry bag and neatly fold down the top 6 inches of the bag to form a sturdy cone. For stability, place the bag tip-down in a pitcher. Squeeze some red gel food coloring on a plate and carefully paint a 1/2 inch wide stripe from the tip to where the bag is folded. Repeat with 3 more lines, evenly spaced. Be careful not to smudge the lines.

After the stripes are painted, carefully add spoonfuls of meringue into the center of the pastry bag. Pipe small swirly cones, about 1 1/2 inches wide onto two parchment lined baking sheets. Each one will be a little unique, so enjoy the process!

Bake for 1 hour, then turn off the oven, let out a bit of the warm air, then leave in the oven for another 90 minutes for the insides to dry. Store in a covered container for several days.

These are ADORABLE + they look delicious! Happy Holidays! :)

These were delightful and so easy to make. They turned out perfectly! Thanks for the recipe!

Light and airy Peppermint Meringues are a perfect holiday treat or gift. These melt-in-your-mouth treats are a delicious guilt-free dessert recipe.

salt

¼ teaspoon cream of tartar

Red food coloring

Wilton peppermint crunch holiday sprinkles (crushed peppermints

Pre heat oven to 250 degrees F. Line two baking large sheets with parchment paper.

Using an electric mixer (stand mixer fitted with a whisk recommended), beat the egg whites and salt on medium-high speed until they are foamy.

Add the cream of tartar and continue beating until soft peaks have formed.

Continue beating while slowly adding the sugar until stiff glossy peaks form.

Set the mixer on low speed and mix in the desired amount of food coloring.

Remove the bowl from the mixer and fold in 1/2 of the peppermint sprinkles with a spatula.

Spoon the meringue mixture into a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the parchment paper, placing them 1 inch apart. Sprinkle the tops with the remaining peppermint sprinkles.

Bake in the oven for 1 hour. At the 1-hour mark, shut off the oven and crack the oven door for 5 minutes. At the 5 minute mark shut the door, with the oven still off, and allow the meringues to sit in the oven for 1 hour to allow them to completely dry out.

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Peppermint Meringues

Top 3 peppermint meringues recipes from across the web

The most viewed peppermint meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peppermint Meringues

Peppermint Meringues

Peppermint Meringues

The most viewed peppermint meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine