Peppermint Meringues

Peppermint Meringues

427
KATHY 15

"These are very good, light and airy. The colors are great for the holidays."
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Ingredients

5 h servings 13 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 13 kcal
  • < 1%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
  2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

427
  1. 543 Ratings

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Most helpful positive review

Let me save you the headache of making the mistake I did... I have never made meringue before, and I thought, "How could 2 egg whites possible make 48???" So I doubled the recipe. I never did...

Most helpful critical review

I have made meringues a few times and this is the worst of the bunch. It taste like crusty toothpaste. Even my kids would not touch them- and they eat anything. I made mine just slightly bigg...

Let me save you the headache of making the mistake I did... I have never made meringue before, and I thought, "How could 2 egg whites possible make 48???" So I doubled the recipe. I never did...

This is a great recipe, but I just had to clarify one of the suggestions made by another reviewer. Meringue CANNOT be made with Splenda. It won't set correctly and will be a waste of your time, ...

Very easy to make, and turned out perfect! Next time I might add a drop of peppermint extract to the egg whites. By adding a little food coloring, you can make these year-round (green for St. P...

As a long time meringue maker and daughter of professional bakers, let me share a few tips. First of all, check your oven temperature. Put a thermometer in your oven and see if it's running ho...

THESE MERINGUES ARE VERY GOOD. DID MAKE WITH 8 EGG YOLKS AND 2 CUPS OF SUGAR. CUT THE SUGAR IN HALF AND USED "SPLENDA - MEASURES THE SAME AS SUGAR" FOR THE OTHER HALF. CUTS WAY DOWN ON THE CAL...

This was a fast and easy recipe. If you do want to add peppermint extract, only 1/2 tea. is needed. any more makes the egg whites fall. Trust me. It took me 2 times to get it right.

These are delicous and so pretty! I made the first batch as it stated, then made one batch with about 1 tsp. of peppermint extract. You have to fold it in after everything else is done. I tried...

These were a nice light treat. I put my eggs in a bowl of warm water to bring them to room temp. faster. My egg whites whipped up lickety split. I crushed the candy canes to a fine powder and mi...

Just as i remembered as a kid. I did add in mini choc chips as well, which made these great. Once warning if you are adding to a plate of cookies for serving make sure you add them last. I ma...