Peppermint Meringues: A Sweet Delight for the Holidays and Beyond
Peppermint Meringues are one of those irresistible treats that can take your baking to a whole new level, bringing a festive, minty touch to your cookie trays and dessert tables. Whether you’re preparing them as a gift for someone special, for a holiday celebration, or simply for a quiet evening treat, these meringues are a must-try. Their melt-in-your-mouth texture and refreshing peppermint flavor make them a crowd-pleaser, and best of all, they are incredibly easy to make, budget-friendly, and versatile enough to suit many occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup sugar
- 2 peppermint candy canes (crushed)
Instructions
- Prepare Your Oven and Baking Sheets: Start by preheating your oven to a low temperature—225°F (107°C). This is essential for baking meringues, as they need a slow and gentle cooking process to dry out and become crisp without browning. While the oven heats up, line your baking sheets with foil. This makes for easy cleanup later and ensures the meringues don’t stick to the surface.
- Beat the Egg Whites: In a large mixing bowl, use either a hand mixer or a stand mixer to beat the egg whites on a low speed until they start to foam up. You’ll notice that the egg whites begin to bubble and increase in volume at this stage. It’s crucial that the egg whites are clean and free of any yolk, as even a small amount of fat can affect the meringue’s texture. If your egg whites aren’t foamy after a few minutes, try giving your mixing bowl and whisk attachment a quick wash and dry to eliminate any grease.
- Add Salt and Cream of Tartar: Once the egg whites have become foamy, sprinkle in the salt and cream of tartar. These two ingredients serve as stabilizers for the egg whites. Cream of tartar, in particular, helps the egg whites hold their shape and creates a smooth texture in the final meringue. Continue beating the egg whites on medium speed until soft peaks form. Soft peaks mean that when you lift the beaters out of the mixture, the peaks should bend over gently.
- Gradually Add Sugar: Once the soft peaks have formed, it’s time to add the sugar. This step is key for achieving the right texture in your meringues. Add the sugar gradually, about one tablespoon at a time, while continuing to beat the egg whites. Be patient during this step—if you add the sugar too quickly, it might not dissolve properly, which could result in grainy meringues. After all the sugar has been incorporated, continue to beat the mixture on high speed until stiff peaks form. This typically takes about 7-8 minutes. When the meringue is ready, it should be glossy and firm, standing tall when you lift the beaters out of the bowl.
- Fold in the Crushed Peppermint Candy Canes: Now that your meringue is ready, it’s time to add the crushed peppermint candy canes. Gently fold the crushed candy into the meringue using a spatula. This adds a delightful peppermint flavor and gives the meringues a touch of crunch. Be careful not to deflate the meringue by over-mixing. The crushed candy should be evenly distributed, but you don’t want to lose the lightness of the meringue.
- Shape and Bake the Meringues: Using a spoon or small cookie scoop, drop teaspoon-sized portions of the meringue onto the prepared baking sheets. Space the meringues about an inch apart. Meringues don’t spread much during baking, so you don’t need to worry too much about spacing them out. If you want more uniform shapes, you can use a piping bag to pipe the meringue onto the sheets.
- Bake the Meringues: Place the baking sheets in the preheated oven and bake for 90 minutes. This long, slow baking time is crucial for achieving that perfect meringue texture. The meringues should remain white and not brown. Once they’ve baked for 90 minutes, turn off the oven and leave the meringues inside with the oven door slightly ajar. This cooling process allows them to set properly and helps prevent cracks from forming.
- Cool and Store: Let the meringues cool completely in the oven for at least an hour. Once they’ve cooled, remove them from the oven and store them in an airtight container. They can be kept at room temperature for up to a week, and their light, crisp texture will remain intact. For longer storage, you can freeze them, though they’re best enjoyed fresh.
Notes
- Egg White Quality: It’s important to use fresh, room-temperature egg whites for the best results. Cold egg whites can be harder to whip into stiff peaks, so leave them out for about 30 minutes before starting. If you have any trouble, you can place the bowl over warm water to help the egg whites along.
- Sugar Substitutes: If you’re looking for a lower-sugar alternative, you can experiment with natural sweeteners like stevia or monk fruit. However, keep in mind that these alternatives may affect the final texture of the meringue. Traditional sugar is recommended for the best results.
- Flavor Variations: While peppermint is the classic flavor for these meringues, you can try experimenting with other extracts. For instance, vanilla, almond, or even chocolate mint extracts can offer a new twist on this recipe. You could also swap the crushed peppermint candy canes for chocolate chips or finely chopped nuts for a different flavor profile.
- Add-ins: You can make these meringues your own by adding a variety of mix-ins. Mini chocolate chips, crushed toffee bits, or even a few drops of food coloring for a fun, colorful twist can all be incorporated into the meringue before baking.
- Serving Suggestions: These Peppermint Meringues make the perfect addition to a holiday dessert spread or cookie exchange. Pair them with hot chocolate or coffee for a delightful snack. They also make an excellent gift when placed in a decorative box or tin.