Add a festive touch to the holiday cookie tray with a batch of these Peppermint Meringues! These light and airy treats are perfect for the holidays!
Back in high school, my Dad and I built model rockets together. I know that sounds like a cheesy activity straight out of the 1950’s, but it’s true. And I loved it! We started in middle school with the easy “snap-together” rockets, but we quickly progressed into the harder versions that required much more detailed effort. Even though we spent hours building each rocket, we still enjoyed heading out to a local soccer field to launch them. It was a great Dad + son bonding activity, and I had actually forgotten about it until I made these Peppermint Meringues.
What do Peppermint Meringues have to do with building model rockets? Well, to get the festive red stripes on these meringues, you need to paint the inside of a piping bag with red food gel. I don’t know about you, but we don’t have many tiny paintbrushes lying around the house. I actually got to that step yesterday and said, “Uh oh.” Then I remembered seeing a package of tiny paintbrushes (aff. link) stashed in the back of my tool chest. They were leftover from the days of painting model rockets and trains. Sure enough, those brushes were still there…and they were perfect for painting food gel. Who would’ve thought?
As we launch into holiday cookie season, I’m throwing these Peppermint Meringues out there as a fun way to mix things up. If you make cookie trays for teachers/neighbors, then it would be quite festive to add a couple of meringues in there. Or if you’re having friends over for cocktails, you could set out a bowl of these meringues for snacking. Bonus – one batch makes a lot of meringues!
If you’ve never made meringues before, then give this recipe a shot. I know they might seem fussy and temperamental, but these Peppermint Meringues couldn’t be easier to make. You do need an electric kitchen mixer, though. If you tried to whip egg whites to stiff peaks by hand, then your hand would probably fall off. (Come to think of it, my Mom had me do that one time just so I could see the process. I think it took me about 40 minutes of whipping.)
Baker’s Note: Make sure to whip the egg whites until they reach the stiff peak stage. The Kitchn has a good guide for beating egg whites, and I’ve also included a photo here from my Lemon Meringue Pie recipe. Those egg whites should stand up on their own. If they flop over, keep beating. It’ll take a good 8-10 minutes with a countertop mixer to get to stiff peak stage.
A tiny splash of peppermint extract adds all of the minty flavor you’ll need for this recipe. Laura doesn’t particularly enjoy mint-flavored desserts, so she was rather cross with me when I gave her one of these to eat. But then Robbie came along and ate his. Then he asked for another. Then he told his Mom, “Well, I like these meringues, so you should, too.” Hah!
If you’re looking for a fun baking idea to add to the holiday lineup, then I highly recommend these Peppermint Meringues. They are light and airy with just the right amount of mint flavor. And the red stripes add a festive look! Happy baking, and happy holidays!
Did you make a batch of these Peppermint Meringues at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
- 3 large egg whites
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
- ½ tsp peppermint extract
- red food gel food coloring
- Preheat oven to 200°F.
- Line 2 baking sheets with parchment paper; set pans aside.
- Using an electric mixer fitted with whisk attachment, beat egg whites until foamy.
- Add cream of tartar and ¼ cup of the sugar; beat until well combined. Add the remaining sugar in 2 more ¼ cup additions, beating after each addition.
- Beat egg whites on high until stiff, glossy peaks form (~8-10 minutes).
- Add peppermint extract and beat until well combined.
- Fit a pastry bag with a large open star tip. (Note: I used an Ateco #827 tip)
- Using a small paintbrush, paint the food coloring gel on the inside of the bag from the tip to the top of the bag. Repeat process with 3 more evenly spaced stripes.
- Fill the pastry bag with meringue. (Note: Use a spoon to drop meringue into center of the bag so as not to smudge the lines of food coloring. If you need to refill the pastry bag, add more food coloring before adding more meringue.)
- Pipe 1” diameter meringues onto prepared pans, leaving at least 1” between each meringue.
- Bake for 1½ hours, or until meringues are crispy but not brown.
- Turn off oven and crack door slightly. Leave meringues in oven for 1 more hour, or until completely cooled.
Looking for other fun holiday baking recipes? Check out these other ideas, too: