Peppermint Meringues
Light and airy treats that melt in your mouth, filled with the refreshing flavor of peppermint and delightful sweetness.
Ingredients
Main Ingredients
- 4 large large egg whites Provides the base structure and volume.
- 1 cup granulated sugar Sweetens and stabilizes the meringue.
- ½ teaspoon cream of tartar Helps to stabilize the egg whites.
- 1 teaspoon vanilla extract Adds a warm vanilla undertone.
- ½ teaspoon peppermint extract Brings the refreshing peppermint flavor.
- ¼ teaspoon salt Enhances the overall sweetness and flavor.
- ½ cup crushed peppermint candies For garnish; adds a delightful crunch and festive look.
Instructions
Preparation
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites using a mixer on medium speed until foamy.
- Add in the cream of tartar and salt, continue to beat until soft peaks start to form.
- Gradually add the granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Continue mixing until stiff peaks form, about 5-7 minutes.
- Gently fold in the vanilla and peppermint extracts with a spatula.
- Transfer the meringue to a piping bag fitted with a star tip and pipe small mounds onto the prepared baking sheet.
- Bake for 90 minutes, then turn off the oven and let meringues cool inside for 1-2 hours.
- Once cooled, sprinkle crushed peppermint candies on top before serving.
Notes
Ensure your mixing bowl and beaters are completely clean to allow egg whites to whip properly. Room-temperature eggs whip more easily. For better texture, use superfine sugar. Adjust vanilla and peppermint extracts according to taste preference.