Delightful Peppermint Meringues: Your Ultimate Festive Treat Guide
As the holiday season draws near, the air fills with the sweet aroma of baking, and the quest for the perfect festive treat begins. Look no further than these exquisite Peppermint Meringues! These delightful cookies embody the spirit of the holidays, offering a light, crispy texture and an invigorating burst of peppermint flavor that will enchant your taste buds. You’ll find it truly challenging to stop at just one, but thankfully, their airy nature means you can indulge in a few without guilt!
Why Peppermint Meringues Are the Perfect Holiday Treat
Beyond their irresistible taste, peppermint meringues are a fantastic addition to any holiday celebration. Their naturally light structure makes them a wonderful contrast to richer holiday desserts. They are also incredibly versatile – enjoy them as is, or easily customize them with additional flavors, various toppings, or vibrant food coloring to match your festive decor. However you choose to serve these beautiful cookies, they are guaranteed to be a huge hit and disappear quickly from any platter.
These delicate meringues make a thoughtful and delicious gift for friends and family, and they are absolutely perfect for holiday cookie exchanges. Imagine them gracing your holiday cookie tray, their pristine white appearance dotted with festive red and green peppermint. Be warned, though: their allure might mean they vanish faster than you anticipate! For a truly show-stopping display, arrange these “peppermint meringue kisses” in a large decorative bowl amidst other festive ornaments to create an edible centerpiece that guests will admire and devour.
The Convenience of Make-Ahead Holiday Baking
If your holiday to-do list resembles a marathon, you’ll be delighted to know that these meringues can be prepared in advance. This makes them an ideal choice for busy bakers who want to get a head start on their holiday treats. Simply bake them, cool them, and store them properly, ensuring you hide them well so they don’t mysteriously disappear before your planned festivities! Their stable nature allows you to cross one more item off your list, leaving you more time to enjoy the magic of the season.
More Holiday Cookie Inspiration
Still craving more cookie ideas for the holidays? Expand your baking repertoire with these other beloved recipes:
- Old Fashioned Spritz Cookies
- Peppermint Dipped Chocolate Chip Cookies
- Funfetti Sugar Cookies
Essential Ingredients for Perfect Peppermint Meringues
Crafting perfect meringues requires just a few simple ingredients, but the quality and preparation of each truly make a difference. Here’s a closer look at what you’ll need:
- Egg Whites: For this recipe, two large egg whites are ideal. The key to successful meringues starts with separating the eggs carefully, ensuring no yolk contaminates the whites, as fat can prevent the whites from whipping properly. A good technique is to crack the egg in the middle and gently pour the yolk back and forth between the two shell halves, letting the whites drip into a separate bowl. Remember to save those leftover yolks! They can be used for a delicious omelet or other recipes.
- Cream of Tartar: This seemingly obscure ingredient is crucial for stabilizing the egg whites and achieving those perfect, stiff peaks. You only need a small pinch, but it makes a significant impact on the meringue’s structure and volume. It has an excellent shelf life, making a small investment in a jar well worth it for any baker.
- Salt: Just like in most baking, a tiny amount of regular table salt enhances the overall flavor profile of the meringues, balancing the sweetness and adding depth.
- Sugar: This recipe calls for ½ cup of fine white granulated sugar. Sugar is not just for sweetness; it also contributes to the meringue’s crisp texture and helps stabilize the whipped egg whites. Adding it gradually is key to achieving that glossy finish.
- Peppermint Candy Canes: The star flavor of these holiday treats! I recommend using two regular-sized candy canes, ideally one red and one green, for a festive appearance. Crush them finely to ensure an even distribution of peppermint flavor and a delightful textural crunch. If candy canes aren’t available, crushed peppermint candies work just as well.
Step-by-Step Guide: How to Make This Peppermint Meringue Recipe
Making meringues can seem daunting, but with a clear guide, you’ll be whipping up these delightful treats in no time. Precision and patience are your best friends here!
Important Note: For optimal results, allow your egg whites to stand at room temperature for at least 30 minutes before you begin preparing this recipe. Room temperature egg whites whip up with more volume and stability.
- Prepare Your Workspace: Begin by preheating your oven to a low 225 degrees F (107 degrees C). This low and slow baking method is essential for crispy, firm meringues. Line a large baking sheet with parchment paper, which prevents sticking and makes cleanup a breeze.
- Whip the Egg Whites: Add the room-temperature egg whites into the impeccably clean bowl of your electric mixer. Sprinkle in the salt and cream of tartar. Using the whisk attachment, beat the mixture on medium-high speed. Continue beating until the egg whites become visibly foamy and soft peaks begin to form when the whisk is lifted.
- Gradually Add Sugar: This is a critical step. With the mixer still running on high speed, gradually add the granulated sugar, one tablespoon at a time. Allow each addition of sugar to fully dissolve and incorporate before adding the next. Continue beating until the mixture is glossy, thick, and forms stiff peaks that hold their shape firmly when the whisk is removed. The meringue should be shiny and smooth.
- Pipe Your Meringues: Carefully transfer the stiff, glossy egg white meringue mixture into a piping bag fitted with your desired tip (a large star tip creates a beautiful, classic meringue shape). Pipe 1 ½-inch cookies onto the prepared baking sheet, ensuring they are spaced approximately 2 inches apart to allow for even baking and airflow.
- Add Peppermint Crunch: Generously sprinkle the crushed candy canes over the piped meringues. This adds not only a vibrant burst of color but also intensifies the delightful peppermint flavor and provides a lovely crunch.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for approximately 1 ½ to 2 hours, or until the meringues are firm to the touch but remain white and are not browned. The low temperature bakes them slowly, drying them out to achieve their characteristic crispness. Avoid opening the oven door frequently, as this can cause temperature fluctuations that might lead to cracking or softening.
- Cool and Store: Once baked, gently remove the meringues from the oven and transfer them to a wire rack to cool completely. This allows air circulation, ensuring they become perfectly crisp. Store the cooled meringues in an airtight container in a cool, dry place to maintain their crispness and prevent them from becoming sticky or chewy.
Love This Recipe? Pin It for Later!
Don’t let this delightful peppermint meringue candy recipe get lost in the holiday hustle! Make sure to save it to your favorite Pinterest recipe board before you leave. It’s the perfect way to keep this festive treat handy for future baking endeavors and share the joy with your followers.
Frequently Asked Questions About Meringues
Delving into the world of meringues can sometimes raise a few questions. Here are answers to some of the most common queries to help you master these delicate confections:
- How do you make perfect meringues? Achieving perfect meringues boils down to a few key factors:
- Room Temperature Eggs: Always start with fresh eggs that have been allowed to come to room temperature for at least 30 minutes. This helps them whip up with maximum volume and stability.
- Proper Whipping: Beat egg whites until they form stiff, glossy peaks. This means the meringue holds its shape firmly when the whisk is lifted, and the mixture is smooth and shiny.
- Low and Slow Baking: Meringues aren’t baked in the traditional sense; they’re dried out. Baking them at a very low temperature (around 225°F or 107°C) for an extended period ensures they become crisp all the way through without browning.
- What exactly is meringue? Meringue is a delightful dessert confection or a topping for pies (like the classic lemon meringue pie) made primarily by whipping egg whites, sugar, and often a stabilizer like cream of tartar until they form a stiff, airy foam.
- How do you make candy cane meringue cookies? To infuse your meringues with candy cane flavor, simply crush peppermint candy canes into fine pieces and gently fold them into the meringue mixture before piping, or sprinkle them generously on top of the piped meringues before baking.
- Should meringues be chewy or crunchy? A perfect meringue should be delightfully crunchy and melt-in-your-mouth airy, not chewy. Chewiness typically indicates under-baking or baking at too high a temperature.
- What do vinegar and cornflour do to meringue? Some bakers swear by adding a small amount of vinegar or cornflour (cornstarch) to their meringue. These ingredients can act as stabilizers, making the egg white structure more robust and less prone to weeping or collapsing, potentially resulting in a more consistently perfect meringue.
- Why are my meringues chewy? If your meringues turn out chewy instead of crisp, it’s most often due to incorrect oven temperature or insufficient baking time. Too high a temperature can cook the outside too quickly, trapping moisture, while too little time won’t allow them to fully dry out. Ensure your oven temperature is accurate and bake them long enough until they are firm and light.
- What is the difference between divinity and meringue? While both divinity and meringue share similar core ingredients (egg whites, sugar), they differ significantly in preparation and texture. Divinity often involves cooking the sugar syrup to a much higher temperature before incorporating it into the egg whites, resulting in a chewier, nougat-like confection. Meringues, especially crispy ones, are typically baked at a low temperature to dry them out, giving them their characteristic airy crispness.
- Can you make meringue with cold eggs? While it’s technically possible, it is always best practice to use room-temperature eggs for meringue. Cold egg whites are tighter and do not whip up to the same volume and stability as room-temperature whites, which can lead to less airy and less stable meringues.
Creative Substitutions and Variations
One of the joys of baking is the ability to customize. Here are some fantastic ideas to make your peppermint meringues uniquely yours:
- Intensify the Mint Flavor: For an exceptionally minty experience, add a few drops of pure peppermint extract to your meringue mixture during the whipping process. This will give you the ultimate mint meringue that truly pops!
- Add a Splash of Holiday Color: To enhance the festive visual appeal of your peppermint meringue kisses, incorporate a few drops of red or green gel food coloring into the egg whites after they have become foamy but before adding the sugar. Swirl gently for a marbled effect or mix thoroughly for solid colors.
- Chocolate Peppermint Delights: Transform these into decadent chocolate peppermint meringues by drizzling them with a rich chocolate glaze after they’ve cooled. Alternatively, sprinkle dark chocolate or white chocolate shavings, or even mini chocolate chips, on top along with or instead of the crushed candy canes.
Expert Tips & Tricks for Meringue Success
Even with a good recipe, a few insider tips can elevate your meringue game from good to absolutely perfect:
- Temperature is Key: As reiterated, the egg whites *must* be at room temperature to achieve maximum volume and stability when whipped. Plan ahead for this!
- Humidity Watch: Meringues are notoriously sensitive to humidity. On particularly humid days, it’s best to store them in the fridge once cooled to help maintain their crisp texture. Otherwise, a cool, dry pantry is ideal.
- No Waste! Don’t discard those leftover egg yolks! They’re perfect for enriching a breakfast omelet, making custards, or thickening sauces like hollandaise.
- Resist the Urge to Peek: While baking, try to avoid opening the oven door. Fluctuations in temperature can cause the meringues to crack, collapse, or become chewy. Trust the process and your oven’s low temperature setting.
- Cleanliness is Paramount: Ensure your mixing bowl and whisk attachment are spotlessly clean and grease-free. Any trace of fat can prevent egg whites from whipping properly. Wiping them with lemon juice or vinegar before use can help.
More Peppermint and Meringue Recipes to Love
As someone who adores all things peppermint and has a soft spot for meringues, I’m thrilled to share more of my favorite recipes. My grandma’s Chocolate Meringue Pie holds a special place in my heart, having been my birthday pie every single year as a child. If you share my passion for peppermint, you’ll undoubtedly love these:
- White Chocolate Peppermint Fudge (pictured above)
- White & Dark Chocolate Peppermint Bark
- Peppermint Dipped Chocolate Chip Cookies
- Chocolate Peppermint Stirring Spoons
- Peppermint Bark Popcorn
Join The Sweetest Season: Baking for a Cause
This delightful recipe is proudly part of The Sweetest Season, an annual virtual cookie swap hosted by Erin of The Speckled Palate and Susannah of Feast + West. Each year, passionate food bloggers unite to share new and exciting holiday cookie recipes, not just for the joy of baking and giving, but for a truly impactful cause.
This year, we are dedicating our efforts to raising money for Cookies 4 Kids’ Cancer. This remarkable 501(c)3 non-profit organization is devoted to funding critical research for innovative and less-toxic treatments for childhood cancer. Since its inception in 2008, Cookies for Kids’ Cancer has awarded nearly $18 million in over 100 research grants to leading pediatric cancer centers across the nation. These grants have directly contributed to the development of over 35 new treatments currently available to children battling cancer today.
There’s an extra layer of excitement this year! Cookies for Kids’ Cancer is currently in a matching donation window with their generous friends at OXO. This means OXO will match every dollar raised through the end of 2022, up to an incredible $100,000. Every single contribution we collect will automatically be doubled on our fundraising page. Please, join us in supporting this vital cause! You can make a difference by donating through our dedicated fundraising page.
Final Thoughts on Your Festive Peppermint Meringues
If you, like me, find joy in all things peppermint during the holidays, then this easy Peppermint Meringues recipe is an absolute must for your festive baking agenda. These delicate, crispy treats are more than just cookies; they are a true symbol of the festive season, offering a deliciously light, sweet, and minty addition to any holiday celebration. Simple to make yet elegant in presentation, they promise to bring smiles and holiday cheer to everyone who tastes them.
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Print Recipe
Peppermint Meringues
Equipment
- Wilton Cupcake Decorating Icing Tips, 12-Piece Set
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- 13×18 Half Sheet Pan
- Hiware 2-Pack Cooling Racks for Baking
Ingredients
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup sugar
- 2 regular-sized peppermint candy canes 1 red and 1 green, crushed
Instructions
- Let eggs stand at room temperature for 30 minutes prior to beginning this recipe.
- Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.
- Add egg whites into the bowl of your stand mixer, sprinkle in salt and cream of tartar. Beat on medium speed until foamy.
- Gradually add in the sugar one Tablespoon at a time, beating on high after each addition. Continue to beat until glossy stiff peaks form.
- Transfer the egg white mixture into a piping bag. Pipe 1 ½ “ cookies approximately 2” apart onto the prepared cookie sheet.
- Sprinkle with crushed candy canes.
- Bake until firm but not brown. 1 ½-2 hours.
- Remove to a wire rack to cool.