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Cookies: Peppermint Meringues

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These Peppermint Meringues are a light and airy confectioner delights! Perfect for the Holidays!

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Rate this recipe 4.8/5 (6 Votes)

Ingredients

  • 3 large egg whites, room temperature
  • 1/8 teaspoon kosher salt
  • 1/3 cup sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon peppermint extract
  • 12 drops red food coloring

Details

Servings 60
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 200°F. Line a baking sheet with parchment paper.

Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2-inch tip. (See Prep School; alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1-inch apart.

Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).

Do ahead:

Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

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