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 would definitely recommend giving these a try if you love peppermint and food!
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 ?
Enjoy!
Peppermint Meringues
Yield:
2 dozen meringues
Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Ingredients
- 4 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1 tsp peppermint extract
- Red gel food coloring
Instructions
- 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.
Notes
Recipe slightly adapted from i am baker
Want more cookies?
Here is the complete list of the 12 Days of Cookies!- Day 1 – Frosted Sugar Cookies
- Day 2 – Christmas Tree Peanut Butter Blossoms
- Day 3 – Holiday Spritz
- Day 4 – Russian Tea Cakes
- Day 5 – Holi-Doodles
- Day 6 – Haystacks
- Day 7 – Lebkuchen
- Day 8 – Molasses Cookies
- Day 9 – Raspberry Thumbprints
- Day 10 – Peppermint Meringues
- Day 11 – Lemon Ricotta Cookies
- Day 12 – Peppermint Chocolate Cookies
You are the sweetest. Thank you! And I adore these!!! They look perfect to me! š
Wow! I love these! they are the perfect sweets!
Love your blog and can’t wait to try to make the mint chocolate chip cake. Where are you living in Germany? I was stationed at Spangdahlem AB… close to Bitburg on the Southern border by Belgium. Can you give me hints as to how to layer cakes without them falling apart? Once again, love your recipes and photos… just beautiful! š
Hi Lisa Ann- We’re in Grafenwoehr at USAG Bavaria… it’s about an hour from Nuremberg in Bavaria! To layer the cakes, freeze the layers first! It makes them firm and helps add stability when stacking! š Good luck!! xoxoxo