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Peppermint Meringues Recipe

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Delightful and crisp peppermint meringue cookies are light-as-air treats flavored with pure peppermint extract and adorned with festive red stripes. Perfect for holiday gatherings or as a refreshing sweet snack, these meringues bake slowly to achieve a delicate crunch without browning.

Ingredients

Ingredients

  • 3 large egg whites
  • ¾ cup sugar
  • 1 drop peppermint concentrate or ½ teaspoon pure peppermint extract
  • Red gel-paste food coloring

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 175°F (80°C). Line two baking sheets with parchment paper to prevent sticking and set aside. Fit a pastry bag with a small open-star tip like a Wilton M1 and keep it handy.
  2. Dissolve Sugar in Egg Whites: In a heatproof bowl, combine the egg whites and sugar. Set this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until the sugar has completely dissolved and the mixture feels warm to the touch, about 2 to 3 minutes.
  3. Whisk the Meringue: Transfer the bowl to an electric mixer fitted with the whisk attachment. Whisk the mixture on medium-high speed until stiff peaks form, indicating the meringue is glossy and holds its shape.
  4. Add Peppermint Flavor: Gently fold in the peppermint concentrate or extract to infuse the meringue with its characteristic refreshing flavor.
  5. Decorate the Pastry Bag: Using a small, clean paintbrush, paint two to three stripes of red gel-paste food coloring inside the pastry bag. This will create a festive red pattern on the piped meringues.
  6. Pipe the Meringues: Fill the pastry bag with 1 to 2 cups of the prepared meringue. Pipe small star-shaped dollops, about ¾ inch high, onto the prepared baking sheets. Refill the bag as needed, reapplying the red food coloring stripes with each refill for consistent design.
  7. Bake Gently: Bake the meringue cookies in the preheated oven until they are crisp but not browned, approximately 1 hour and 40 minutes.
  8. Cool in Oven: Turn off the oven and leave the meringues inside for an additional 30 minutes to dry out and firm up without risk of browning.
  9. Finish Cooling and Store: Remove the meringues from the oven and let them cool completely on the baking sheets set over wire racks. Once cooled, store them in a sealed container to maintain their crisp texture until ready to serve.

Notes

  • Make sure the egg whites are free of any yolk as fat can prevent proper whipping.
  • Using a low oven temperature and a slow bake ensures meringues dry out and crisp without browning.
  • Adjust peppermint extract quantity according to your flavor preference; start with less and add more if desired.
  • The painted food coloring stripes inside the bag give an attractive appearance to the piped meringues but are optional.
  • Store meringues in an airtight container at room temperature to maintain their texture for up to two weeks.

Find it online: https://cookedbysarah.com/peppermint-meringues-recipe/