If you’re craving a sweet treat that’s light, airy, and packs a refreshing punch, you absolutely have to try this Minty Peppermint Meringues Recipe. I love how these little clouds of sweetness melt in your mouth with just the right hint of peppermint—they’re the perfect festive dessert or anytime indulgence. Stick with me, and I’ll walk you through everything you need to nail this recipe and end up with meringues that your family and friends will rave about!
Why You’ll Love This Recipe
- Delightfully Light: The meringues are crisp yet airy, making them a guilt-free indulgence you can enjoy anytime.
- Perfect Peppermint Flavor: Just the right touch of mintiness adds a fresh, festive twist without overpowering sweetness.
- Simple Ingredients: You only need a handful of pantry staples, making this recipe incredibly approachable.
- Striking Presentation: The red stripes inside the piping bag give a fun, candy-cane vibe that’s sure to impress.
Ingredients You’ll Need
The beauty of this Minty Peppermint Meringues Recipe is in its simplicity. Each ingredient plays a crucial role to get that perfect fluffy texture and fresh mint kick. When shopping, I always recommend getting fresh eggs and pure peppermint extract for the best flavor and structure.
- Egg whites: Use large, fresh eggs, and make sure no yolk sneaks in—that can stop your meringue from whipping properly.
- Sugar: Granulated sugar is key; it stabilizes the meringue and helps achieve that glossy finish.
- Peppermint concentrate or pure peppermint extract: A drop goes a long way, so be careful not to overdo it to keep the flavor balanced.
- Red gel-paste food coloring: This creates the festive candy-cane stripes inside the piping bag—perfect for presentation and fun to do!
Variations
I love experimenting with this Minty Peppermint Meringues Recipe depending on the season or crowd. Don’t hesitate to make it your own by tweaking the flavors or adding colorful twists—you’ll find it’s easy to adapt!
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the meringues for an irresistible combo—I discovered this version wins over chocolate lovers every time!
- Almond Peppermint: Add a few drops of almond extract along with peppermint to give a richer depth of flavor.
- Food Coloring Fun: Instead of red stripes, try green or silver for different holiday vibes or celebrations.
- Mini Meringue Sandwiches: Use two meringues to sandwich peppermint-flavored buttercream or whipped cream for a fancy twist that’s surprisingly easy.
How to Make Minty Peppermint Meringues Recipe
Step 1: Prepare Your Workspace
Preheat your oven to 175°F (80°C). Line two baking sheets with parchment paper so your meringues won’t stick. Fit a pastry bag with a small open-star tip—this is key to getting those beautiful ridged star shapes that make the cookies look professional. I use a Wilton M1 tip, but any small star tip will do. Get everything ready before you start whisking because timing is everything here.
Step 2: Dissolve Sugar and Warm Egg Whites
Place your egg whites and sugar into a heatproof mixing bowl, then set the bowl over a pan of barely simmering water. Stir gently to dissolve the sugar completely—this usually takes 2 to 3 minutes. You can test by rubbing a little of the mixture between your fingers; it should feel smooth and not grainy. Warming the egg whites like this helps create that glossy, stable meringue you want.
Step 3: Whip to Stiff Peaks
Transfer the warm bowl to your electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form—this means when you lift the whisk, the meringue holds its shape sharply without drooping. It’s one of the most satisfying moments in baking! Be patient here; rushing can cause the meringue to collapse.
Step 4: Add Peppermint Flavor and Prepare the Bag
Gently fold in a drop of peppermint concentrate or half a teaspoon of pure peppermint extract for the perfect mint kick. Now comes the fun part: using a clean small paintbrush, paint 2 or 3 stripes of red gel-paste food coloring inside your pastry bag. This trick creates the signature peppermint swirl in the meringues and looks amazing once piped out.
Step 5: Pipe and Bake
Fill the piping bag with your meringue mixture—about 1 to 2 cups at a time. Pipe small star shapes roughly 3/4-inch high onto your prepared baking sheets. I find it easiest to keep the size consistent by eyeing the height and shape as I go. Refill the bag as necessary, reapplying the red stripes with your paintbrush each time for those pretty patterns.
Bake the meringues for about 1 hour and 40 minutes, until they are crisp but not browned. Then, turn the oven off and leave the meringues inside for another 30 minutes to dry out perfectly—this step helps them achieve that melt-in-your-mouth texture.
Allow to cool completely on the baking sheets placed on wire racks before transferring to a sealed container.
Pro Tips for Making Minty Peppermint Meringues Recipe
- Egg White Perfection: I learned that using eggs at room temperature whips better and achieves greater volume.
- Avoiding Sticky Meringues: Make sure your mixing bowl and whisk are grease-free—any oil can cause your meringue to deflate.
- Food Coloring Magic: Painting stripes inside the piping bag before filling makes for a really cool peppermint swirl effect—don’t skip this step!
- Slow Oven Drying: Leaving the meringues to dry in the switched-off oven is what perfects their texture without browning.
How to Serve Minty Peppermint Meringues Recipe
Garnishes
I usually keep it simple with these meringues. A light dusting of powdered sugar adds a snowy effect that looks beautiful on holiday platters. For a little extra sparkle, crushed candy canes sprinkled nearby add crunch and festive flair—not that these need much help shining on their own!
Side Dishes
These Minty Peppermint Meringues make an excellent companion to hot chocolate or a peppermint mocha latte—my go-to winter duo. They also pair wonderfully with whipped cream-topped desserts or alongside a scoop of vanilla ice cream for a refreshing touch after dinner.
Creative Ways to Present
For special occasions, I like to pile them in a glass jar tied with a festive ribbon or place them in small treat bags for gifting. Another fun idea is to serve them on a tiered dessert stand, mixing in other colorful candies or cookies to create a vibrant holiday display. Trust me, they’ll steal the show!
Make Ahead and Storage
Storing Leftovers
I store leftover meringues in an airtight container at room temperature, and they stay crisp for up to two weeks. It helps to keep the container in a cool, dry spot away from humidity because moisture can soften them. Sometimes, I toss in a few silica gel packs used for food storage to keep things perfectly dry.
Freezing
Freezing works surprisingly well! I pop them inside a sealed freezer bag, layer by layer with parchment paper. When you’re ready to enjoy, just let them thaw at room temperature. They keep their texture and flavor beautifully, making it easy to prepare ahead for parties.
Reheating
I usually don’t reheat meringues because they’re perfectly crispy cold. But if you want them freshened up, a quick 5-minute blast in a 200°F oven helps restore crispness without melting them. Just keep a close eye—they can brown quickly!
FAQs
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Can I use regular peppermint extract instead of peppermint concentrate in the Minty Peppermint Meringues Recipe?
Yes, you can! Just remember that peppermint extract is generally less concentrated than peppermint concentrate, so use about half a teaspoon of pure peppermint extract instead of a single drop of concentrate. Adjust to taste, but be cautious—it’s easy to overwhelm the delicate meringue flavor.
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Why are my meringues sticky after baking?
Sticky meringues usually mean they weren’t dried long enough. Make sure to bake them at a low temperature and leave them in the turned-off oven for the extra drying time suggested in the recipe. Also, high humidity can cause stickiness, so storing them in an airtight container away from moisture helps maintain crispness.
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Can I make Minty Peppermint Meringues Recipe without a pastry bag?
Absolutely! You can use a zip-top plastic bag and snip a small corner to pipe, but you’ll miss out on the pretty star shapes and peppermint stripes. If you want the candy-cane look, painting stripes inside the bag is key, so I recommend investing in a reusable piping bag for this recipe.
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How long do these meringues keep fresh?
Stored in an airtight container at room temperature, Minty Peppermint Meringues stay fresh and crisp for about two weeks. Just be sure to keep them away from heat and moisture to preserve their delicate texture.
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Is it possible to make these meringues vegan?
Traditional meringues rely on egg whites for structure, so making vegan peppermint meringues requires substitutes like aquafaba (chickpea water). I haven’t tested this specific recipe with aquafaba, but there are vegan meringue recipes that use it successfully—just keep in mind it might affect the texture and flavor slightly.
Final Thoughts
This Minty Peppermint Meringues Recipe is genuinely one of my favorite go-to treats, especially around the holidays. They bring that perfect balance of sweetness and peppermint freshness wrapped up in a fun, festive presentation that’s sure to charm your guests. I encourage you to give them a try—you’ll be surprised how simple it is to create such an impressive, melt-in-your-mouth dessert. Once you do, I bet you’ll be making these little beauties all year round!
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Minty Peppermint Meringues Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 30 meringues (about 30 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these light and airy Minty Peppermint Meringues, perfect for adding a festive touch to your holiday cookie tray. Crisp on the outside with a sweet peppermint flavor, these elegant little treats are surprisingly easy to make and sure to impress your guests.
Ingredients
Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 drop peppermint concentrate (or ½ tsp pure peppermint extract)
- Red gel-paste food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 175°F (80°C) and line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip, such as Wilton M1, and set aside.
- Dissolve Sugar: Place the egg whites and sugar in a heatproof bowl set over a pan of simmering water. Stir gently until the sugar has dissolved completely and the mixture is warm to the touch, approximately 2 to 3 minutes.
- Whisk Egg Whites: Transfer the bowl to an electric mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff peaks form, indicating the meringue is ready.
- Flavor Meringue: Gently fold the peppermint concentrate into the stiff meringue to infuse a fresh minty flavor.
- Decorate Pastry Bag: Using a small clean paintbrush, paint 2 or 3 stripes of red gel-paste food coloring inside the pastry bag to create festive red streaks on the meringue.
- Pipe Meringues: Fill the pastry bag with 1 to 2 cups of the meringue mixture. Pipe small star shapes about ¾ inch high onto the prepared baking sheets. Refill the bag as necessary, repainting the stripes with food coloring each time for consistent decoration.
- Bake: Bake the meringues in the preheated oven for about 1 hour 40 minutes, until they are crisp but not browned.
- Cool Inside Oven: Turn off the oven and leave the meringues inside for an additional 30 minutes. This helps them dry out completely without cracking.
- Final Cooling: Remove the meringues from the oven and let them cool completely on the baking sheets placed on wire racks.
- Store: Once cooled, transfer the meringues to a sealed container to maintain their crisp texture until ready to serve.
Notes
- These peppermint meringues add a festive and elegant touch to holiday dessert trays.
- Using gel-paste food coloring ensures vibrant red stripes without altering the texture of the meringue.
- Be careful not to overbake; the meringues should be crisp but not browned.
- Allow the meringues to cool inside the oven after baking to prevent cracking and help them dry thoroughly.
Nutrition
- Serving Size: 3 cookies
- Calories: 21 kcal
- Sugar: 5 g
- Sodium: 6 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
