Peppermint Meringues

18 Dec

I can’t believe I am just now posting my first Christmas cookie recipe of the season. I apologize. To make it up to you, I have these amazing peppermint meringues.


You guys, I was in a baking frenzy this weekend. I just couldn’t stop. Just when the last batch of cookies were moved to the cooling rack, when the last bit of flour had been dusted off the countertop, and when the last gingerbread cookie was frosted, I re-heated the oven and whipped up some cardamom shortbread.



The whole frenzy started with these little gems.


Wow your guests or cookie-tin receivers this year and throw in these pretty meringues.


A few notes about this recipe:

I really wanted a pop of peppermint in the meringues so I initially added peppermint extract to the whipped egg whites. The whole mixture fell and, while the meringues still tasted good, they were less than attractive. I wanted a bit more pop of peppermint since I didn’t add it to the egg whites so I dipped them in peppermint flavored chocolate. This is optional.

Peppermint Meringues

Makes 30 meringues

Adapted from Baking Illustrated

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 cup (7 ounces) sugar

1/3 cup crushed peppermint candies, plus more for garnish

12 ounces chocolate (any variety)

1 teaspoon peppermint extract

1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 200 degrees. Line 2 large baking sheets with parchment paper.

2. With an electric mixer, beat the egg whites at medium-low speed until they are opaque and frothy, about 30 seconds. Add the cream of tartar, increase the speed to medium-high, and, watching carefully, beat the egg whites until they are white, thick, voluminous, and the consistency of shaving cream, 1-3 minutes. Slowly sprinkle in half of the sugar and continue to beat until incorporated, about 60 seconds. Reduce speed to the lowest possible setting, sprinkle in the remaining sugar and crushed peppermint candy, and mix just until incorporated.

3. Using 2 spoons, place dollops of meringue, 2 tablespoons each, 1 inch apart, fitting 3 rows of 5 cookies on each sheet. Bake for 1 1/2 hours or until the cookies have smooth, dry, and firm exteriors. Turn the oven off and allow the cookies to cool in the oven for several hours.

4. Once the meringues have cooled, melt chocolate. To melt in the microwave, start by microwaving at 1/2 power for 1 minutes, stir well, continue to microwave at 1/2 power in 15-30 second intervals stirring well until chocolate is melted. Stir 1 teaspoon peppermint extract into the chocolate. Dip the meringues in the chocolate and gently dip them into crushed peppermint candies. Allow the chocolate dipped meringues to set on wax paper or parchment paper. Once set, store in an airtight container, where they will keep for a couple of weeks.


2 Responses to “Peppermint Meringues”

  1. Sue December 25, 2013 at 9:20 pm #

    This sounds absolutely fabulous. A great idea to wrap up and give as little gifts. Thank you.


  1. Magic Christmas Cookies | Common Sense LivingCommon Sense Living - December 23, 2013

    […] Peppermint Meringues […]

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