Peppermint Meringues

These Peppermint Meringues are a cute and festive light treat, featuring egg whites and sugar whipped to stiff peaks, piped and baked at a low temperature until crisp and airy.

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What is meringue?

Meringue is a term for whipped egg whites with sugar, sometimes stabilized with an acid such as lemon juice or cream of tartar.

There are many applications for meringue as a base, which is used in making chiffon cakes, folded into mousse or souffles, or topped on baked Alaska or lemon meringue pie, macarons, pavlova, meringue mushrooms, or made into cookies.

Baked meringue has a light and crisp and airy texture that melts in your mouth.

Soft meringue has more of a fluffy, marshmallow-like texture, used as a topping on pies.

Why you'll love this recipe

This recipe for Peppermint Meringues is:

Simple to make: most of the work comes in the whipping of the egg white meringue, and then piping it onto a baking sheet to bake.

Gluten and dairy-free: with minimal ingredients, this treat is suitable for those with gluten and dairy restrictions.

Great for decorating: use the meringues to decorate cakes, or add it to hot chocolate or cocoa.

Adaptable: don't like peppermint? Swap it out for vanilla, or a different flavor (try earl grey or matcha!).

Special equipment you'll need

• electric mixer: stand mixer or handheld
• piping bag w/ piping tips
• large baking sheets

Ingredients you'll need

• egg whites: at room temperature; save the egg yolks to make pastry cream or ice cream
• cream of tartar: is an acid that helps stabilize the meringue; you can substitute with ½ teaspoon of lemon juice or white vinegar
• granulated sugar: adds sweetness and stabilizes the meringue
• peppermint extract: I don't suggest using peppermint oil for this recipe as it is more potent than peppermint extract, and it contains oil, which can deflate the meringue during the whipping process

How to make mini meringues

Preheat oven to 200F.

Line two large baking sheets (18" by 13") with parchment paper. Set aside.

In a clean stand mixer bowl fitted with a whisk attachment, beat egg 2 whites (at medium speed) with cream of tartar until frothy.
Increase the speed and gradually add half of the sugar.

Once the meringue reaches soft peaks, add remaining sugar over next few minutes, and continue beating until stiff peaks form and the meringue is glossy, shiny and tripled in volume, at least 10 minutes. 

Fold in the peppermint extract, taking care not to deflate the meringue.

Prepare a piping bag fitted with a piping tip. (You can use a round tip or star tip).

If coloring the meringue, smear small streaks of food coloring gel to the inside of the piping bag.

Transfer the meringue into the piping bag and pipe desired shapes onto the baking sheets.

Bake at 200F for 2 hours, or until firm, dry and can be lifted off the baking sheet without sticking. Turn off the oven and let the meringues dry overnight.

Store the peppermint meringues in an airtight container at room temperature.

How to store

Store the Peppermint Meringues in a dry, airtight container at room temperature for up to 1 week.

Do not let any moisture touch the meringues, as it will cause the meringues to weep.

Ways to use meringues

You can add meringues to drinks such as hot chocolate, mocha, eggnog, or adorn on top of ice cream, or cakes.

Use my mushroom meringue recipe to decorate a festive Bûche de Noël (Yule Log) cake.

Other peppermint recipes you may like

Print Recipe

5 from 3 votes

Peppermint Meringues

These Peppermint Meringues are a cute and festive light treat, featuring egg whites and sugar whipped to stiff peaks, piped and baked at a low temperature until crisp and airy.

Prep Time25 minutes mins

Cook Time2 hours hrs

Cooling Time1 hour hr

Total Time3 hours hrs 25 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 56 mini meringues

Calories: 6kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 egg whites room temperature
• 85 g granulated sugar or castor sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon peppermint extract
• gel food coloring optional

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 200°F/93°C.
• Line two large baking sheets (18" by 13") with parchment paper. Set aside.
• In a clean stand mixer bowl fitted with a whisk attachment, beat egg whites (at medium speed) with cream of tartar until frothy.
• Increase the speed and gradually add half of the sugar.
• Once the meringue reaches soft peaks, add remaining sugar over next few minutes, and continue beating until stiff peaks form and the meringue is glossy, shiny and tripled in volume, at least 10 minutes.
• Fold in the peppermint extract, taking care not to deflate the meringue.
• Prepare a piping bag fitted with a piping tip. (You can use a round tip or star tip).
• If coloring the meringue, smear small streaks of food coloring gel to the inside of the piping bag.
• Transfer the meringue into the piping bag and pipe desired shapes onto the baking sheets.
• Bake at 200°F/93°C for 2 hours, or until firm, dry and can be lifted off the baking sheet without sticking. Turn off the oven and let the meringues dry overnight.
• Store the peppermint meringues in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 6kcal | Carbohydrates: 2g | Fat: 0.005g | Sodium: 0.02mg | Potassium: 2mg | Sugar: 2g | Calcium: 0.02mg | Iron: 0.001mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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