‘Tis the season for big fur gloves, hot cocoa, and, of course, cookies. light and airy Peppermint Meringue The perfect addition to your holiday cookie tray!
Peppermint Meringue Cookies
The taste of this peppermint meringue is something between a cookie and a candy cane. I discovered by chance that adding a little whipped cream to your morning coffee makes you feel like you’re drinking a Starbucks peppermint latte. I think it would be delicious with warm cocoa too!
these Dark Chocolate and Mint Chip Cloud It has a similar texture and is perfect for the holidays. Skinny Gingerbread Cookies and No-Bake Chocolate and Peanut Butter Cookies It’s always on my holiday baking schedule, too.
Why You’ll Love This Peppermint Meringue Recipe
- Skinny Holiday Cookies. Because meringues are made from egg whites and sugar, they are naturally low-fat and gluten-free. Some of my favorite varieties are: chocolate chip clouds, black and white cloudsand To die for coconut cookies.
- Easy to decorate. These beautiful candy cane gems are created with peppermint stripes added with a little gel paste food coloring inside the piping bag. If you struggle to get your sugar cookies and gingerbread to look just right when decorating, you’ll love the simplicity of these peppermint meringues!
- nice texture. Meringue is like eating a cloud! It’s crunchy, melts in your mouth, and there’s nothing else like it.
What you need
Scroll down to the recipe card below Accurate measurement.
- egg white – Separate eggs when they are fresh out of the refrigerator. Chilling eggs reduces the chance of yolk streaks forming.
- sugar – Use granulated sugar, also known as white sugar.
- Peppermint flavor – You can use peppermint concentrate or pure peppermint extract.
- red gel paste food coloring – You can find it at Michael’s.
How to Make Peppermint Meringue
See recipe card below For printable instructions.
- prepare. Preheat the oven to 175°F and line two baking sheets with parchment paper. Fit a pastry bag with a small open star tip.
- Warm the meringue mixture.. Place egg whites and sugar in a heatproof mixer bowl. Place the bowl over boiling water and stir until the sugar dissolves.
- win. Using the whisk attachment of an electric mixer, beat the meringue mixture until stiff peaks form. Mix in the peppermint concentrate.
- Please fill the piping bag. Color the inside of the pastry bag with stripes of food coloring and then add the meringue.
- Squeeze out the peppermint meringue.. Pipe small meringue stars onto a baking sheet.
- baking. Place the pan in the oven and bake for about 1 hour and 40 minutes, or until the meringue is crisp.
- cool. Turn off the oven and leave the pan inside for 30 minutes. Then place the pans on a wire rack to cool completely before serving or storing the cookies.
Tips and Variations
- Skip the food coloring. If you want, you can just make the white peppermint meringue without the streaks, or you can add red gel food coloring to the meringue mixture and fold it in.
- Make sure the bowl and beater are clean.. To ensure good results, always use a metal bowl and beater and check for a squeaky sound before making the meringue. Any trace of oil or grease can ruin the meringue.
- Do not overmix the meringue mixture.. It is important to monitor the meringue closely while whipping it. This is because excessive swinging can cause the texture to become rough. Stop beating when you reach the stiff peak stage.
proper storage
When storing peppermint meringue, it is important to keep it away from moisture. Let cool completely, then place in an airtight container with parchment paper between the layers. Store at room temperature for 2 weeks, avoiding sunlight or heat.
More Holiday Cookie Recipes
produce: 30 night soil
Serving Size: 3 cookie
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Preheat the oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open star tip (such as a Wilton M1). Set aside.
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Place egg whites and sugar in the heatproof bowl of an electric mixer.
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Place the bowl over a pan of boiling water and gently stir until the sugar dissolves and the mixture is warm to the touch, 2 to 3 minutes.
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Transfer bowl to electric mixer fitted with whisk attachment.
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Beat on medium speed until stiff peaks form.
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Stir in peppermint concentrate.
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Using a new small brush, paint 2-3 lines of red food coloring inside the pastry bag.
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Fill the bag with 1-2 cups of meringue.
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Pipe small (3/4-inch tall) stars onto prepared baking sheets.
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Refill bag as needed, adding food coloring each time.
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Bake the cookies until crispy but not brown. It takes approximately 1 hour and 40 minutes.
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Turn off the oven and leave in the oven for 30 minutes.
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Let the sheets cool completely on a wire rack, then place them in an airtight container.
Final step:
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clothing material: 3 cookie, calorie: 21 calorie, carbohydrate: 5 g, protein: 0.5 g, sodium: 6 mg, sugar: 5 g
