Peppermint Meringues

5 from 2 votes

Yield: 32 Meringues

Light and airy Peppermint Meringues are dipped in chocolate and sprinkled with crushed candy canes. The perfect festive cookie for a Christmas cookie exchange!

Prep Time20

Cook Time2 30

Total Time2 50

Ingredients

For the Meringues

4 egg whites, from 4 large eggs, room temperature
¼ teaspoon cream of tartar
1 cup caster sugar, super fine sugar
¼ teaspoon peppermint extract

Optional Toppings

6 oz melted white chocolate
6 oz melted semisweet chocolate
½ cup crushed candy canes

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Instructions

Preheat oven to 225°F. Line 2 baking sheets with parchment paper.
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 3 minutes.
Add in cream of tartar and increase speed to high, beating for 2 more minutes, until peaks form.
On medium speed, slowly add in the sugar in 1 tablespoon increments, letting it mix for 20 seconds between each addition. Stop and scrape the sides occasionally to make sure sugar is fully incorporated. Repeat with remaining sugar, beating until stiff and glossy peaks form.
Add in peppermint extract, mixing until just incorporated. (If you mix too long, the meringue will deflate.)
Transfer meringue to a piping bag fitted with a closed star/swirl attachment. Pipe meringues 1” apart on a baking sheet.
Bake for 1 hour, then turn off the oven and leave the meringues in the oven for another 90 minutes. If the centers are still chewy, you can leave them in the oven for another 1+ hours to dry out. Remove from oven and let cool completely.
Once cooled, you can dip or drizzle the meringues with white or dark chocolate and sprinkle with crushed candy canes. Let sit until chocolate is set, then enjoy!

Video

Notes

Store meringues in an airtight container at room temperature for up to 14 days.
Always use metal bowls and beaters and be sure they are squeaky clean before making meringues to guarantee good results.
Never put meringues on foil, always use parchment paper. They will slide right off the parchment paper but stick to foil.
Never let any egg yolk get into your egg whites. If you do get some egg yolk in your whites, start over again. Yolk will make the egg whites not stiffen properly.
Make sure you add the sugar slowly, beating well in between each addition.
Don't try to beat egg whites by hand, always use a mixer (hand or stand mixer). You need that extra speed and the air that gets into your whites with a mixer.

Nutrition

Serving: 1, Calories: 104kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 23mg, Sugar: 15g