Recipe Bite Video - OnlineCook

April 29, 2025

Delicately crisp to the center, these minty meringue cookies are as light as can be. A simple but clever technique for "striping" the piping bag with food coloring gel creates the handsome swirls. In addition to the gel color, you'll need 2 disposable plastic piping bags (16-inch size) and a fine paint brush; you can get all the supplies at craft stores, specialty baking stores, and online. The recipe is a Yummly original created by Saura Kline.

6 Ingredients

EASY

Ingredients

Servings

Warning0 allergens identified

Instructions

Preheat the oven to 200°F.

Line two baking sheets with parchment paper and set aside.

Combine the egg whites and cream of tartar in a large mixing bowl and whip on high speed until frothy, 20-30 seconds. Continue to beat on high speed, gradually adding the sugar over 1-1 1/2 minutes until all has been added. Scrape down the sides of the bowl and add the vanilla and peppermint extracts. Whip whites on high speed, stopping to scrape the bowl once or twice, until stiff, glossy peaks form when the whisk is lifted from meringue, 4-5 minutes total.

Turn a piping bag inside-out. Using a paintbrush, make 4-6 lines with the red food coloring up the sides of the bags, starting from about 1 inch above the tip and ending about 3 inches below the top edge of the bag. Carefully turn the bag right-side-out, and place tip-side-down in a tall glass. Fold the unpainted cuff over the edge of the glass. Using a rubber spatula, spoon half of the meringue into the prepared piping bag. Repeat with a second bag and the remaining meringue.

Unfold the cuffs of bags and twist closed at the top. Snip a 1-inch tip off each bag. Holding the piping bag straight above the prepared baking sheets, gently squeeze from the top to form meringue "kisses" about 1 inch tall and 1 1/2 inches wide. Space the meringues about 1 inch apart on the baking sheets.

Bake the meringues on racks in upper third and lower third of oven for 30 minutes. Switch pan positions, then continue baking until meringues feel firm and dry when lightly pressed, 30-40 minutes. (Pro Tip: Depending on your oven and the level of humidity in your area, the meringues may need an additional 5-15 minutes beyond the second bake time to reach the proper level of doneness.)

Check to see that meringues are done. Add time as needed, and when done, turn off oven and allow meringues to rest inside for one hour to crisp the centers. If you prefer a slightly chewy center, skip this step and remove the meringues from the oven immediately.

Transfer pans to cooling racks to cool completely, about 30 minutes.

Serve meringues immediately, or store in an airtight container at room temperature for up to 1 week.

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Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Egg White Temperature Secret 🌡️
Allow egg whites to come to room temperature for 30 minutes before whipping, which helps them reach maximum volume and creates more stable meringue peaks.
Food Coloring Stripe Technique 🎨
Use a thin paintbrush to carefully paint 2-3 vertical stripes of red food coloring gel inside the piping bag before adding meringue mixture, ensuring beautiful swirled color distribution.
Humidity Prevention Hack 💨
Avoid making meringues on humid days, as excess moisture can prevent proper stiffening; use a dehumidifier or wait for a dry day for optimal results.
Low & Slow Baking Trick 🕰️
Bake meringues at an ultra-low temperature (200°F) for 1.5-2 hours to achieve perfectly crisp exterior with a delicate, melt-in-your-mouth interior.
Storage Preservation Method 🏺
Store completely cooled meringues in an airtight container with a silica gel packet to prevent moisture absorption and maintain their crisp texture for up to a week.