From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Vanilla Peppermint Meringues
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Instructions
1
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Preheat the oven to 225℉. Line a large baking sheet with parchment paper.
2
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Using a stand mixer with the whisk attachment or a handheld mixer, whip the egg whites and cream of tartar together at high speed until soft peaks form.
3
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While still mixing, very slowly add the sugar. Continue mixing at high speed for 5 minutes or until stiff glossy peaks form.
4
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Very gently fold in the peppermint extract, vanilla, and food coloring. Transfer the meringue to a piping bag fitted with a large piping tip. Pipe the meringues onto a baking sheet lined with parchment paper, leaving about 1 inch between each one.
5
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Bake in a 225℉ for 45 minutes without opening the oven door. Turn off the oven and let the meringues sit in the oven without opening the door for another 1 hour. Remove from the oven and let cool fully. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Egg White Temperature 🌡️Bring egg whites to room temperature before whipping for maximum volume and stability in your meringues.
- Pristine Mixing Bowl 🥣Ensure your mixing bowl is completely grease-free by wiping with white vinegar before whipping egg whites to help them reach peak volume.
- Candy Cane Swirl Technique 🍭Create a beautiful candy cane effect by painting vertical stripes of red food coloring inside your piping bag before adding meringue mixture.
- Low and Slow Baking 🕰️Bake meringues at a low temperature (200°F) for 1-2 hours to achieve a crisp exterior and soft, marshmallow-like interior without browning.
- Moisture Prevention 💨Store meringues in an airtight container with a silica gel packet to prevent them from becoming sticky in humid environments.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition 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.
Glycemic Analysis
Glycemic Index
Glycemic Load
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