Peppermint Meringues
Fluffy and delicate peppermint meringues make a delightful complement to any festive cookie platter! These treats are surprisingly simple to whip up and consistently win over everyone who tries them.
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Ingredients
- 3 large large egg whites
- ¾ cup sugar
- Red gel-paste food coloring
- 1 drop peppermint concentrate
Instructions
- 1
Begin by preheating your oven to 175 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper. Attach a small open-star piping tip (like Wilton M1) to your pastry bag and set it aside for later use.
- 2
In the heatproof bowl of your stand mixer, combine the egg whites and sugar.
- 3
Place the bowl over a simmering pot of water, stirring gently until the sugar has completely dissolved and the mixture feels warm to the touch, which should take about 2 to 3 minutes.
- 4
Once ready, move the bowl to the stand mixer fitted with the whisk attachment.
- 5
Beat the mixture on medium-high speed until you achieve stiff peaks.
- 6
Incorporate the peppermint extract into the meringue.
- 7
Take a clean small paintbrush and apply 2 to 3 stripes of red food coloring inside the pastry bag.
- 8
Fill the bag with 1 to 2 cups of the prepared meringue.
- 9
Pipe small star shapes that are approximately 3/4 of an inch high onto the lined baking sheets.
- 10
As needed, refill the piping bag, adding more food coloring each time you do so.
- 11
Bake the meringues until they are crisp but not browned, which will take around 1 hour and 40 minutes.
- 12
After baking, turn off the oven and allow the meringues to sit inside for an additional 30 minutes.
- 13
Once cooled completely on the sheets, transfer the meringues to a wire rack, then store them in an airtight container.
Nutrition Information
Notes & Tips
- Adapted from Martha Stewart
- Makes 90 – 100 small cookies.