Peppermint Meringues Recipe
Light, airy peppermint meringue cookies with a festive crunch from crushed candy canes. These delicate treats are baked low and slow for a crisp, melt-in-your-mouth texture, perfect for holiday celebrations or anytime you crave a sweet, minty dessert.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: About 24 meringue cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Ingredients
- 2 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup sugar
- 2 peppermint candy canes, crushed
Instructions
- Beat Egg Whites: In a clean mixing bowl, beat the 2 large egg whites until they become foamy. Add ⅛ teaspoon salt and ⅛ teaspoon cream of tartar, then continue beating until soft peaks form.
- Add Sugar Gradually: Slowly add ½ cup sugar to the egg whites while beating continuously. Continue beating until stiff peaks form, which should take about 7-8 minutes. This will give the meringue a glossy and firm texture.
- Drop Meringue on Baking Sheet: Using a teaspoon, drop dollops of the meringue onto ungreased, foil-lined baking sheets. Make sure to space them apart to allow for slight spreading.
- Sprinkle Candy: Evenly sprinkle the crushed peppermint candy canes over the meringue drops, adding a festive flavor and color contrast.
- Bake: Place the baking sheets in a preheated oven at 225°F (107°C) and bake the meringues for 90 minutes. The low temperature ensures a dry and crisp texture without browning.
- Cool in Oven: After baking, turn off the oven and leave the meringues inside with the oven door slightly ajar. Let them cool for at least one hour to ensure they dry completely and become crisp.
- Store: Once cooled, transfer the peppermint meringues to an airtight container to keep them fresh and crunchy for longer storage.
Notes
- Make sure no yolk gets into the egg whites, as fat prevents them from whipping properly.
- Use a clean, dry mixing bowl and beaters to get the best volume from your egg whites.
- The low baking temperature and slow drying time help prevent cracks and give a crisp texture to the meringues.
- Store in a cool, dry place to maintain crispness.
- For extra peppermint flavor, add a few drops of peppermint extract to the meringue before baking.
Keywords: peppermint meringues, peppermint cookies, holiday desserts, meringue cookies, candy cane desserts, gluten free cookies, light cookies
Find it online: https://dinewithdylan.com/peppermint-meringues-recipe/
