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Peppermint Meringues

4.88 from 8 votes

Light and airy peppermint meringues are the perfect addition to any holiday cookie tray! They're surprisingly easy to make and always a hit.

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Yield: 30 servings

Course: Dessert

Cuisine: American

Ingredients

3 large large egg whites
¾ cup sugar
1 drop peppermint concentrate (or ½ tsp pure peppermint extract)
Red gel-paste food coloring

Instructions

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.
Place egg whites and sugar in the heatproof bowl of an electric mixer.
Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment.
Whisk on medium-high speed until stiff peaks form.
Mix in peppermint concentrate.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.
Fill bag with 1 to 2 cups meringue.
Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.
Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes.
Shut the oven off and leave in the oven for 30 minutes.
Let cool completely on sheets on wire racks then place in a sealed container.

Video

Notes

Makes 90 - 100 small cookies.

Adapted from Martha Stewart

Nutrition

Serving: 3cookies, Calories: 21kcal, Carbohydrates: 5g, Protein: 0.5g, Sodium: 6mg, Sugar: 5g

- WW Points: 2

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