Peppermint Meringues

Peppermint Meringues
Peppermint Meringues

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

60

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

60

servings

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

Directions

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" tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" 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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