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.
