If you have a sweet tooth that delights in delicate textures and refreshing flavors, you are going to adore this Peppermint Meringues Recipe. These light and airy little clouds of sweetness melt on your tongue while delivering that unmistakable cool peppermint punch, making them a standout treat for holidays or any special occasion. What’s truly magical is how such simple ingredients come together to create a dessert that’s gluten-free, low calorie, and irresistibly festive. Once you try this Peppermint Meringues Recipe, you’ll be hooked on their crisp exterior and subtle crunch, providing a delightful escape from heavier desserts.
Ingredients You’ll Need
Getting the perfect peppermint meringues depends on quality, straightforward ingredients that each bring something vital to the table. From the fluffy structure contributed by fresh egg whites to the peppermint sprinkles that add color and crunch, every component plays a delicious role in crafting these treats.
- 3 large egg whites: Use fresh egg whites instead of carton ones for maximum volume and fluffiness.
- ⅛ teaspoon kosher salt: Enhances the egg whites’ stability and balances the sweetness.
- ¼ teaspoon cream of tartar: Helps achieve stiff peaks and keeps the meringue smooth and glossy.
- ¾ cup granulated sugar: Sweetens the meringue and contributes to that beautiful crisp texture once baked.
- Red food coloring: Adds a festive touch of color, perfect for the holidays or any peppermint-inspired treat.
- ⅓ cup Wilton peppermint crunch holiday sprinkles: Crushed peppermints or candy canes are great substitutes and add that signature refreshing flavor and crunch.
How to Make Peppermint Meringues Recipe
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 250 degrees Fahrenheit. Preparing your workspace early means your meringues get in the oven at just the right time, ensuring perfect texture. Line two large baking sheets with parchment paper to prevent sticking and help with even baking.
Step 2: Beat the Egg Whites to Foamy Peaks
Using an electric mixer—ideally a stand mixer with a whisk attachment—beat the egg whites and kosher salt on medium-high speed until they turn foamy. This initial stage sets the foundation for the airy meringue, so patience here pays off.
Step 3: Add Cream of Tartar and Beat to Soft Peaks
Next, add the cream of tartar and continue whipping. You’ll notice the mixture becomes more stable and forms soft peaks that hold their shape but still have a gentle curve at the tips. This step is crucial for volume and shape.
Step 4: Incorporate Sugar Gradually to Stiff Peaks
Slowly add the granulated sugar while beating continuously. This gradual addition is key to achieving stiff, glossy peaks that won’t collapse. Your meringue will look shiny and will hold strong when you lift the whisk, a classic sign you’re almost ready for the magic.
Step 5: Add Color and Peppermint Crunch
Drop your desired amount of red food coloring into the bowl and gently beat on low to swirl it through, creating that beautiful holiday vibe. Then fold in half of the peppermint sprinkles with a spatula, distributing the crunch and flavor evenly throughout the mixture.
Step 6: Pipe and Sprinkle
Spoon the meringue into a piping bag fitted with a large round tip, then pipe 1-inch mounds onto your prepared sheets, spacing them about an inch apart to allow for drying. Finally, sprinkle the remaining peppermint sprinkles on top for an extra festive crunch and visual appeal.
Step 7: Bake and Dry Out
Bake for 1 hour. Once the hour is up, turn off the oven and crack the door open for 5 minutes to begin cooling gently. Then close the door and leave the meringues in the oven for another hour to dry completely. This slow cooling process ensures the meringues develop their signature crispness without cracking.
How to Serve Peppermint Meringues Recipe
Garnishes
For a simple yet elegant touch, garnish your meringues with a few crushed peppermint candies or a light dusting of powdered sugar. Fresh mint leaves can add a subtle color contrast and an extra hint of peppermint aroma if you’re feeling fancy.
Side Dishes
These peppermint meringues pair wonderfully with rich hot chocolate or a scoop of vanilla ice cream. Their airy texture complements creamy desserts perfectly, creating a delightful balance of flavors and temperatures.
Creative Ways to Present
Try serving your peppermint meringues nestled on a holiday-themed platter surrounded by sprigs of pine or holly for a festive centerpiece. Another fun idea is to stack them in a glass jar layered with whipped cream or crushed peppermint for an eye-catching dessert jar.
Make Ahead and Storage
Storing Leftovers
Peppermint meringues keep best in an airtight container at room temperature. This helps preserve their crisp texture and prevents moisture from making them chewy. Stored properly, they’ll stay fresh for up to two weeks, perfect if you want to prepare ahead of your holiday parties.
Freezing
You can freeze peppermint meringues by bringing them to room temperature first, then placing them in an airtight container with parchment layers. When you’re ready to enjoy, let them thaw out naturally without opening the container to avoid condensation.
Reheating
Since meringues are best enjoyed crisp and cool, reheating isn’t usually necessary. If they soften, a short 5-7 minute warm-up in a low oven around 200 degrees Fahrenheit can help revive some crunch. Just watch them closely so they don’t brown or melt.
FAQs
Can I use egg whites from a carton for this Peppermint Meringues Recipe?
While carton egg whites are convenient, fresh egg whites whip up better, giving your meringues more volume and improved texture. For this Peppermint Meringues Recipe, fresh is definitely the way to go!
What if I don’t have cream of tartar?
Cream of tartar stabilizes the egg whites, but if you don’t have it, you can substitute a few drops of lemon juice or white vinegar to help achieve similar results. However, the texture might be slightly different.
Are peppermint sprinkles necessary for flavor?
The peppermint sprinkles add a lovely crunch and boost the peppermint flavor, but crushed candy canes or peppermint candies work just as well. Feel free to experiment with what you have on hand!
Can these meringues be made in different colors?
Absolutely! While red suits a classic holiday look, feel free to use green, pink, or even swirl multiple colors in for a fun and festive appearance. The Peppermint Meringues Recipe is quite flexible with color.
How long do the meringues last once baked?
Stored in an airtight container at room temperature, these meringues stay crisp and fresh for about two weeks. Just keep them away from humidity to retain their light, airy texture.
Final Thoughts
There is something utterly charming about making Peppermint Meringues Recipe that fills your kitchen with holiday cheer and ends with a sweet, crunchy bite that brightens any day. This recipe is both a testament to simplicity and a celebration of flavorful tradition — I truly hope you find as much joy in creating and sharing these delightful treats as I do. Happy baking and even happier snacking!
Print
Peppermint Meringues Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 63 meringue cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Light and airy Peppermint Meringues are a perfect holiday treat or gift. These melt-in-your-mouth gluten free and low-calorie cookies offer a deliciously sweet peppermint flavor, ideal for festive occasions or guilt-free dessert cravings.
Ingredients
Ingredients
- 3 large egg whites (use fresh egg whites, not from a carton)
- ⅛ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- Red food coloring, to desired amount
- ⅓ cup Wilton peppermint crunch holiday sprinkles (crushed peppermints or candy canes can be used as well)
Instructions
- Preheat Oven: Preheat the oven to 250 degrees F and line two large baking sheets with parchment paper to prevent sticking and ensure easy removal of meringues.
- Beat Egg Whites and Salt: Using an electric mixer or stand mixer fitted with a whisk, beat the egg whites and kosher salt on medium-high speed until the mixture becomes foamy.
- Add Cream of Tartar: Add the cream of tartar to the egg whites and continue beating until soft peaks form, which means the mixture should hold a gentle peak when the whisk is lifted.
- Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat the mixture until stiff, glossy peaks form. This indicates the meringue is properly aerated and stabilized.
- Incorporate Food Coloring: Reduce mixer speed to low and mix in your desired amount of red food coloring evenly throughout the meringue.
- Fold in Peppermint Sprinkles: Remove the bowl from the mixer and gently fold in half of the peppermint sprinkles using a spatula without deflating the meringue.
- Pipe Mounds: Transfer the meringue into a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared parchment-lined baking sheets, spacing them about 1 inch apart to allow room for drying.
- Add Remaining Sprinkles: Sprinkle the tops of the piped meringues with the remaining peppermint sprinkles for extra festive flavor and texture.
- Bake and Dry Meringues: Bake in the preheated oven for 1 hour. After 1 hour, turn off the oven and crack the oven door open for 5 minutes to slowly release heat.
- Cool in Oven: After 5 minutes, close the oven door but keep the oven off. Let the meringues sit inside for an additional hour to completely dry out, resulting in a crisp texture.
Notes
- Use fresh egg whites for best volume and texture; avoid carton egg whites.
- The cream of tartar helps stabilize the egg whites for better peak formation.
- Be sure to add sugar gradually to allow it to dissolve fully and create a glossy meringue.
- Make sure meringues are completely dry after baking to prevent them from becoming sticky.
- Store meringues in an airtight container at room temperature to maintain crispness.
- These meringues are naturally gluten free and low in calories, making them suitable for those dietary needs.
