Peppermint Meringues

This is from no book, just pastry school knowledge shoved to the back of my brain until I was confronted with extra egg whites from making Panettone tomorrow. I mentioned it to my guy and he had no idea of what they were. After that, it was a done deal.

Here I am with a house decorated for Christmas, lights outside and living in Michigan. It’s two weeks before Christmas, and they’re predicting temps in the ’60’s this weekend. The house is decked out with decorations, the tree, Christmas just about everything. Cookies in the cookie jar. Everything. And no snow. With end of summer weather. It’s just not right. I’m not sure I would do well living in an area that doesn’t regularly see snow. Yes, it’s a pain, and it’s cold, but it’s also winter and Christmas.

So these helped with me feeling festive and Christmasy!


I don’t mind sharing the “recipe” for this one. It’s more just pastry theory than anything.

Peppermint Meringues

  • 4 egg whites
  • 1 cup sugar
  • 1/4 tsp. cream of tarter
  • pinch of salt
  • 1/4 tsp peppermint EXTRACT (oil will not work)
  • red food coloring

Mix whites until foamy and add cream of tarter. Slowly stream in sugar, with it still mixing on high. Add the pinch of salt and the peppermint. Continue whipping until the whites form a stiff peak. Pipe out onto trays, striping the inside of the bag with red food coloring. Bake at 225F for 1.5-2 hours until crispy and melt in your mouth.

This made two very full half sheet trays. Make sure you pipe them onto parchment paper.


My cute little penguin bowl is peeking out!


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