I made meringues for the 1st time ever today! These are SO easy to make. A nice light take on all of the heavy peppermint stuff around Christmas.
Erika
I like making smaller meringues because they’re the perfect size for stirring into hot chocolate, but you can make them any size you’d like. And lets be honest, most of them go straight into our mouths and never make it into a cup of hot cocoa.
Just keep an eye on them while they’re in the oven. If they start to brown, you’ll have to reduce your oven temperature and/or the cooking time.
I find that 1 1/2 inch meringues take about 90 minutes, but smaller meringues (Hershey Kiss size) are done in just over an hour.
For best results when beating the egg whites, I like to use room temperature eggs and a cold mixing bowl.
These feel like such a special holiday treat, even though you only need a few ingredients and about 5 minutes to whip them up. Most of the preparation time is hands-off, while the meringues dry out in the oven.
If you want to save even more time, don’t bother with a piping bag. Just spoon heaps of meringue onto parchment lined baking sheets. They’ll taste just as delicious as the fancy piped ones.
These meringues are also wonderful plain, without the peppermint. Another favorite variation is adding a handful of chocolate chips to the batter before baking–but don’t try and pipe that version! The chocolate chips get stuck in the piping tip.
If you want to add an easy but elegant peppermint treat to your holiday baking endeavors, I highly recommend these Peppermint Meringues. Everyone loves them!
Be sure to save this recipe for Peppermint Meringues to your favorite Pinterest board for later.
Ingredients
- Egg whites
- Salt
- Cream of tartar
- Sugar
- Peppermint candies
Peppermint Meringues
Ingredients
- 4 egg whites room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup white sugar
- 20 peppermint candies crushed
Instructions
- Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until stiff peaks form.
- Gently fold in 1-2 tablespoons of the crushed peppermint. Drop by spoonfuls or pipe onto prepared cookies sheets, about 1 inch apart.
- Sprinkle remaining crushed peppermint over the cookies. Bake for 1 approximately 1 1/2 hours–baking time will vary slightly depending on the size of your meringues. Do not allow meringues to brown. They should be completely dry on the inside.
- When meringues are done, turn off the oven an leave the door ajar. Let meringues sit in the oven until completely cool. Loosen from parchment with a spatula.
- Meringues may be stored, loosely covered, in a cool dry place for up to 2 months.
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3 comments
Erika
I made meringues for the 1st time ever today! Kinda crazy since I’ve spent most of my life in the kitchen. These are SO easy to make. A nice light take on all of the heavy peppermint stuff around Christmas. This recipe made so many that I actually ended up with 3 cookie sheets full of meringues. So, for what seemed like 3 hrs., I had ooey-gooey meringue sitting in my mixing bowl before I could begin baking that 3rd sheet. I simply whipped that stuff back into shape and viola! They turned out just as good. They also had a much shinier finish than my others. Thank you for sharing your recipe. =)
dilshad ahmad
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Cindy
Thanks for your hints. I do love the melt in your mouth quality of a meringue! Yummy.