Peppermint Meringues

by Kate on December 24, 2012

Post image for Peppermint Meringues

I don’t know about you, but I’ve been up to my eyeballs in cookies! Tis the season, right? I love cookies just as much as the next person but sometimes you need something else to compliment that cookie tray. These little peppermint meringues are just the thing! They’re just as easy, if not easier than whipping up a batch of cookies. They’re light, airy and refreshing with the coolness of peppermint. They melt in your mouth and you’ll want to keep eating more. Oh, and the best part? You can keep eating them because they’re fat-free! During this time of year, I find myself overindulging at times so I always appreciate a sweet treat that won’t send me running for my fat pants.

Peppermint Meringues 2

These are so festive and incredibly easy! I’m talking, you could whip up a batch of these and be eating them in under an hour. Easy. They also keep really well as long as they are in an airtight container. I’ve got mine all ready for Santa to sample this evening after the kiddies are all snug in their beds while visions of sugar plums dance in their heads. I love Christmas Eve. I may love it even more than Christmas day. We’ll be spending a nice evening together at a family dinner with Mike’s family. Then it’s home to spend what’s likely to be several hours wrapping all the gifts. Hope all of you enjoy time with family and friends as you celebrate the holidays.



Peppermint Meringues

Prep Time: 20 minutes

Cook Time: 30 minutes

40 minutes

Yield: 8 dozen small candies or 4 dozen large candies

Peppermint Meringues

Light, airy meringues with the refreshing coolness of peppermint.


  • 2 large eggs whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon peppermint extract
  • Red gel food coloring


  1. Heat oven to 200 degrees. Line two baking sheets with parchment paper. Have ready a pastry bag fitted with a star tip.
  2. Add water to a medium saucepan and bring to a simmer. In a very clean large glass or metal bowl, whisk together the egg whites, sugar and cream of tartar. Place bowl over simmering water being sure that the bowl isn't touching the water.
  3. Whisking egg whites constantly, cook the mixture until the sugar is completely dissolved and the mixture is very warm. This will only take about 3 minutes.
  4. With a mixer on low speed, mix until frothy then increase speed to hight and beat until soft glossy peaks form, about 5 minutes. Add the peppermint extract and beat to incorporate.
  5. Remove 1 tablespoon of the meringue and transfer to a small bowl. Add a few drops of the food coloring to achieve desired shade of red. Using a skewer or small paintbrush, paint 3 vertical stripes on the inside of the pastry bag.
  6. Very gently spoon the remaining meringue into the pastry bag, taking care not to smear the red stripes.
  7. Pipe stars onto the prepared baking sheets. Bake for 20-30 minutes for small stars or 30-40 minutes for large stars, until the meringues are just set on the outside.
  8. Remove from oven and move meringues still on the parchment paper onto wire racks to cool completely.
  9. Enjoy!


Source: Women's Day Magazine

{ 12 comments… read them below or add one }

Jennie @themessybakerblog December 24, 2012 at 8:38 am

Kate, these are adorable and sound absolutely delicious. They’ll brighten up any cookie tray. Merry Christmas!


Kate December 24, 2012 at 2:53 pm

Thanks Jennie! Hope you have a wonderful and very Merry Christmas!


Barbara | Creative Culinary December 24, 2012 at 11:35 am

I just love meringue cookies and these are absolutely adorable Kate. Sadly I do more than pop one or two in my mouth. I am a bit addicted and once I start…uh oh, look out!


Kate December 24, 2012 at 2:53 pm

I also pop more than one or two in my mouth but being fat-free during such a high-fat holiday time, I’m considering them freebies! Happy holidays!! xoxo


Sawsan @chef in disguise December 26, 2012 at 12:58 am

This is such a wonderful idea!
I love the idea of adding the red lines 🙂
pinned to try soon 🙂


Kate December 27, 2012 at 10:08 pm

Thanks Sawsan! I hope you like them. They were so cute all piped out with their little red stripes 🙂


ChristineM December 26, 2012 at 1:43 pm

how interesting! I have never worked with meringue before, will have to try this maybe for Valentine’s Day. I did my first Italian Rainbow Cookie Cake and that was fun!


Kate December 27, 2012 at 10:22 pm

I never knew that Italian Rainbow Cookie Cake even existed! I of course, know about the cookies but I’ve never seen them in cake-form. Now I need to make that! I bet it was wonderful. As for making meringue, it’s honestly very easy. Good luck! Hope you like them.


ChristineM December 28, 2012 at 12:40 pm

I will email a picture to you and the recipe when I get a moment….. it was fun to do!


Kate December 28, 2012 at 4:22 pm

Yea!! Please do! Thanks Christine. I’d love to see it and try it.


foodwanderings December 26, 2012 at 1:45 pm

Kate these are the most adorable peppermint meringue kisses. I usually don’t go gaga over these kind of desserts but you captures them so well and the holiday spirit. I also love btw the baketogether slice and bake cookies you just baked. They would definitely be a treat along with an afternoon tea.


Kate December 27, 2012 at 10:23 pm

Thank you so much! I’m glad you’re enjoying the treats I’ve been posting the last few days!


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