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Peppermint Meringues

Peppermint Meringues

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    5 h
KATHY

KATHY

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

BTSYLYNN
718

BTSYLYNN

11/6/2005

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 get "stiff peaks" so I dumped and started over, this time following the recipe...mostly. I didn't have candycanes, so I used peppermint extract and green food coloring. I followed one other poster's advice and used a ziploc baggie with a corner cut out to pipe out perfect little hershey's kiss sized meringues. I got at least 48! I found that after cooking for the 1.5 hrs, I only had to let them sit in there for about an hour more, and they were perfectly done. Very easy, no fat, probably could be done with splenda to be low cal as well.

Red
448

Red

11/24/2006

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, promise.

KIMAR
315

KIMAR

11/4/2003

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. Patrick's Day, red for Valentine's Day, etc.) Instead of lining the cookie sheets with foil, I used parchment paper with great results. A regular meringue cookie maker told me to never make meringues on a humid or rainy day because they will flop. You may want to keep this in mind when making them. I'll be making these again. They were impressive, yet so simple (and inexpensive) to make!!! Great for low-fat dieters also!!

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