Description
Delightfully light and airy peppermint meringues, perfect for holiday cookie trays. These crisp, subtly sweet treats are infused with refreshing peppermint flavor and decorated with festive red stripes.
Ingredients
Scale
- 3 large egg whites
- ¾ cup sugar
- 1 drop peppermint concentrate (or ½ tsp pure peppermint extract)
- Red gel-paste food coloring
Instructions
- Preheat the oven to 175 degrees Fahrenheit. Line two baking sheets with parchment paper and set a pastry bag fitted with a small open-star tip aside.
- In a heatproof bowl suitable for an electric mixer, combine the egg whites and sugar. Place this bowl over a pan of simmering water. Stir gently for 2 to 3 minutes until the sugar dissolves and the mixture feels warm to the touch.
- Transfer the bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form.
- Gently fold in the peppermint concentrate or extract.
- Using a clean small paintbrush, paint 2 or 3 stripes of red gel food coloring inside the pastry bag.
- Fill the pastry bag with 1 to 2 cups of the meringue mixture. Pipe small star shapes about ¾ inch high onto the prepared baking sheets.
- Bake the cookies for about 1 hour and 40 minutes, until they are crisp but not browned.
- After baking, turn the oven off and leave the meringues inside for an additional 30 minutes to cool gently.
- Remove from the oven and let the meringues cool completely on wire racks.
Notes
- Store meringues in a sealed container to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 21 kcal
- Sugar: 5 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg