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!
Serves:
Ingredients
- 3large egg whites
- ¾cupsugar
- 1½droppeppermint concentrate,or ½ tsp pure peppermint extract
- red gel-paste food coloring
Instructions
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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.
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Place the egg whites and sugar in the heatproof bowl of an electric mixer.
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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.
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Transfer the bowl to an electric mixer fitted with the whisk attachment.
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Whisk on medium-high speed until stiff peaks form. Mix in the peppermint concentrate.
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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.
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Pipe small ¾-inch high star shapes onto the prepared baking sheets. Refill the bag as necessary, adding food coloring each time.
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Bake the cookies for about 1 hour 40 minutes until crisp but not brown.
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Shut the oven off and leave it in the oven for 30 minutes.
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Let cool completely on sheets on wire racks, then serve and enjoy!
Recipe Notes
Store in a sealed container.
Nutrition
- 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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