Peppermint meringues
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Peppermint meringues

A fun, peppermint twist to meringues!
Prep Time15 mins
Cook Time3 hrs
Chilling time1 hr
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American, French
Keyword: Cookies
Servings: 75
Author: Eva Bakes


  • 3 large egg whites room temperature
  • 1/8 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon peppermint extract
  • 12 drops red food coloring


  • Preheat oven to 200F. Line a baking sheet with parchment paper (I used my imitation Silpat).
  • Using an electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute.
  • With mixer running, gradually add sugar in 3 additions, beating for about 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer.
  • Add powdered sugar and peppermint extract; beat to blend, about 1 minutes.
  • Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Twist top and pipe 1" rounds onto prepared sheet or Silpat. Space meringues 1" apart.
  • Bake meringues until dry, about 2.5 hours. Let cool completely (for about an hour). Meringues will crisp as they cool.


Meringues can be made 2 days ahead and stored at room temperature in an airtight container. The recipe above yields about 75 meringues.
Source: Bon Appetit magazine, December 2011 issue, page 88