Light and airy, these peppermint meringues are are soft with a crisp texture and are a delightful, delicate treat for the Holidays.
This was the first time I’ve ever made meringue cookies, and although they weren’t perfect…. they were super delicious! Pillows of peppermint that melted in my mouth with each bite. So yum!
I did learn a few things while making these… the biggest lesson being that I should NOT rush the process of making these meringues. Although there are few ingredients, if you don’t take care to follow the process, they won’t turn out perfectly and will either crack on the outside or collapse in the center.
These were pretty on my table with all my other cookies, but I don’t know if I’d make them again. If we’re being completely honest. They were a new experiment, but I was the only one who liked them. Oh well! I know there are LOTS of other people who do love them!
The recipe I used comes from my friend Amanda at i am baker. I know there are dozens of versions of meringues available on the internet, but I wanted to a recipe that I knew I could count on. That’s why I chose to use Amanda’s. To spice things up for the holiday season, I flavored these meringues with peppermint extract and added a pretty red swirl! So festive, don’t ya think ?
- 4 large egg whites, room temperature
- ½ tsp cream of tartar
- 1 cup sugar
- 1 tsp peppermint extract
- Red gel food coloring
- Preheat oven to 225 F degrees. Line 2 baking sheets with parchment paper. Fit a piping bag with an open star tip and line creases with red gel food coloring about 2 inches from the tip up.
- In the bowl of your stand mixer, beat the egg whites on medium speed until frothy.
- Once frothy, add the cream of tartar and beat until soft peaks form on medium speed.
- Increase speed to medium-high and add the sugar 1 Tbsp at a time until gone. Continue to beat until stiff peaks form.
- Add the peppermint extract and beat until combined.
- Gently scoop meringue into prepared piping bag. Slowly squeeze the bag over the bowl until the meringue comes out with the red line showing.
- Pipe a swirly dollop of meringue onto the prepared baking sheet.
- Bake for 45 minutes. DO NOT OPEN THE OVEN WHILE BAKING and COOLING!
- After the 45 minutes, turn the oven off. Let the meringues cool completely in the oven – at least 1 hour.
Want more cookies?
Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!