Peppermint Meringues is one of my favorite Christmas cookies. I make it every year around Christmas, but Christmas is NOT the only time I make them. Since they are naturally low fat, I like to make peppermint meringues when I’m craving something sweet, but I don’t want to be TOO bad.
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Before anything else, I usually crush my peppermint candy. I used a mini chopper, but a food processor or even a rolling pin can work. Then, I start by lining a baking sheet with aluminum foil or parchment paper. The oven is preheated to about 180°F. These cookies don’t bake. They simply dry out.
I consider space in my oven to be prime realty. The one big draw back to this recipe is that it takes a long time to dry out. This is why it is exceptionally rare for me to make just one batch of peppermint meringues. If I’m going to make them, I go ahead and make two or three batches at the same time.
Get the sugar ready and measured before doing anything else. Once you need it, you won’t want to stop to measure.
At this point, I carefully separate eggs saving the egg whites only. I place the egg whites into a glass bowl and beat them until they are frothy. I add the salt and cream of tartar and continue beating. The egg whites will become thick. If I turn the beaters off and lift them up, they will leave little peaks behind that somewhat resemble a Dr. Seuss mountain peak, an elf’s shoe, or a Bugles chip. You can kind of see the peaks in the pictures of the final product.
Once I see those peaks, I slowly add the sugar while beating. Be careful not to pour the sugar directly onto the beats because it will cause a mess. Once all the sugar is incorporated, the meringue will be glossy. I simply use a spoon to drop dollops of meringue onto my prepared baking sheet. Now, I sprinkle them generously with the crushed peppermints.
Bake at 180°F for 3 1/2 to 4 hours or until they are completely dried out. Allow them to cool then carefully remove the aluminum foil or parchment paper from the meringues. They will need to be stored in an airtight container or a Ziploc bag.
Are you ready to make some Peppermint Meringues Cookies? Check out the recipe below!
- Aluminum Foil or Parchment Paper
- 2 Egg Whites
- 1/2 Cup Sugar
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- Crushed Peppermint Candy
- In a mini chopper or food processor, crush peppermint candy or candy canes into small pieces or into a powder.
- Preheat the oven to 180 degrees.
- Line a baking sheet with aluminum foil or parchment paper.
- Measure out the sugar now so you will have it ready when you need it.
- Separate two egg whites.
- In a glass bowl, beat the egg whites until frothy.
- Add cream of tartar and salt to egg whites.
- Beat until soft peaks form when you lift the beater
- Slowly add the sugar to the egg whites until all combined and glossy with stiff peaks.
- Spoon or pipe the meringues onto the prepared baking sheet.
- Sprinkle generously with the crushed peppermint candy.
- Bake at 180 degrees for 3 1/2 to 4 hours or until completely dry.
- Allow to cool
- Carefully remove the meringues from the aluminum foil or parchment paper
- Serve and Enjoy!