Looking for the perfect little treat? These bite-sized Peppermint Meringues will be the hit of the season! They’re easy to make and packed with peppermint flavor!
These Peppermint meringues are a light and airy dessert made from whipped egg whites, sugar, and peppermint extract. The meringue mixture is beaten until stiff peaks form, then piped onto a baking sheet and baked until crispy on the outside and soft on the inside. This makes a perfectly light dessert for the holidays and beyond!
Plus, meringues are naturally gluten free and lower in calories than most desserts, so they’re a treat that nearly everyone can enjoy!
Peppermint Meringue Ingredients
You only need a few ingredients to make these treats! You’ll need egg whites, sugar, cream of tarter, peppermint extract, and red food coloring. The food coloring is optional, but it’s fun if you want to make these around the holidays!
How to Check if Your Eggs are Fresh
If your eggs have been sitting in the fridge a while, it may be best to perform a freshness check before getting started. You can do this by placing your eggs into a bowl of water and checking if it floats or sinks. If it falls to the bottom and stays, then you are good to go. However, if it sinks then rises back to the top, this is an indicator that it’s rotten and needs to be tossed out.
How To Make Peppermint Meringue
Baking sheet or large tray
Parchment paper or Silpat mat
Stand mixer with paddle attachment
Airtight storage container
Tips for Perfect Peppermint Meringues
Use caster sugar instead of granulated sugar if you want a lighter consistency. Your local grocer may label it as ‘Caster Sugar’ or ‘Superfine Sugar’- both names are used interchangeably. Because of the fine texture of caster sugar quickly dissolves into baking mixes and specialty drinks- which is a plus due to the lightness of this treat.
If you want a chewier Peppermint Meringue texture, it would be best to whip your egg whites at room temperature. If you want a studier consistency, then do not allow your egg whites to warm up.