How To Make Peppermint Meringues
Each bite of these light and dairy-free peppermint meringues gives off a refreshing sweet treat. Whip these up with just 4 ingredients!
Preheat the oven to 175 degrees F. Line two baking sheets with parchment paper. Fit a pastry bag with a small open-star tip such as Wilton M1. Set aside.
Place the egg whites and sugar in the heatproof bowl of an electric mixer.
Set a bowl over a pan of simmering water, and stir gently for 2 to 3 minutes until the sugar has dissolved, and the mixture is warm to the touch.
Transfer the bowl to an electric mixer fitted with the whisk attachment.
Whisk on medium-high speed until stiff peaks form. Mix in the peppermint concentrate.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill the bag with 1 to 2 cups of meringue.
Pipe small ¾-inch high star shapes onto the prepared baking sheets. Refill the bag as necessary, adding food coloring each time.
Bake the cookies for about 1 hour 40 minutes until crisp but not brown.
Shut the oven off and leave it in the oven for 30 minutes.
Let cool completely on sheets on wire racks, then serve and enjoy!
Store in a sealed container.
- Calories: 21.07kcal
- Fat: 0.01g
- Saturated Fat: 0.00g
- Monounsaturated Fat: 0.00g
- Polyunsaturated Fat: 0.00g
- Carbohydrates: 5.02g
- Fiber: 0.00g
- Sugar: 5.01g
- Protein: 0.36g
- Sodium: 5.53mg
- Calcium: 0.28mg
- Potassium: 5.48mg
- Iron: 0.01mg
- Vitamin A: 0.00µg
- Vitamin C: 0.00mg
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