Whimsical Peppermint Meringues: A Festive Treat Recipe

Peppermint meringues are a delightful and festive treat, perfect for the holiday season or any time you crave a light and airy dessert with a refreshing twist. These delicate cookies are not only visually appealing with their swirling patterns and candy cane-inspired colors but also offer a satisfyingly crisp texture that melts in your mouth. This recipe provides a detailed guide to creating perfect peppermint meringues, ensuring a batch of sweet and minty perfection every time.

Why You’ll Love These Peppermint Meringues

* **Light and Airy:** Meringues are known for their delicate texture, and these peppermint meringues are no exception. They are incredibly light and airy, making them a guilt-free indulgence.
* **Festive Flavors:** The combination of peppermint and sweet meringue is a classic holiday flavor that everyone loves. The refreshing minty taste perfectly complements the sweetness of the meringue.
* **Visually Stunning:** The swirling patterns created by the peppermint extract and food coloring make these meringues a beautiful addition to any dessert platter or gift box.
* **Relatively Simple to Make:** While meringues can seem intimidating, this recipe breaks down the process into easy-to-follow steps, making them accessible to bakers of all skill levels.
* **Gluten-Free:** Meringues are naturally gluten-free, making them a great option for those with dietary restrictions.
* **Versatile:** These meringues can be enjoyed on their own, used as a topping for desserts, or crushed and sprinkled over ice cream.

Ingredients You’ll Need

* **Egg Whites:** 3 large egg whites, at room temperature. Room temperature egg whites whip up to a greater volume and create a more stable meringue.
* **Granulated Sugar:** ¾ cup (150g) granulated sugar. The sugar helps to stabilize the egg whites and creates the meringue’s signature sweetness and crispness.
* **Cream of Tartar:** ¼ teaspoon cream of tartar. Cream of tartar is an acid that helps to stabilize the egg whites and prevent them from collapsing. It also contributes to a finer texture.
* **Salt:** A pinch of salt. Salt enhances the flavors of the other ingredients and helps to balance the sweetness.
* **Peppermint Extract:** ½ teaspoon peppermint extract. Peppermint extract provides the signature minty flavor of these meringues. Use a high-quality extract for the best flavor.
* **Red Food Coloring:** Gel food coloring is recommended for vibrant color and minimal impact on the meringue’s consistency. Use a small amount, as a little goes a long way.
* **Optional: Crushed Peppermint Candies:** For added flavor and visual appeal, you can sprinkle crushed peppermint candies on top of the meringues before baking.

Equipment You’ll Need

* **Stand Mixer or Hand Mixer:** A stand mixer is recommended for ease of use, but a hand mixer will also work. You’ll need a whisk attachment.
* **Large Mixing Bowl:** Use a clean, dry, and grease-free mixing bowl for the egg whites. Grease can prevent the egg whites from whipping up properly.
* **Baking Sheets:** Two baking sheets are recommended to accommodate the entire batch of meringues.
* **Parchment Paper or Silicone Baking Mats:** Line the baking sheets with parchment paper or silicone baking mats to prevent the meringues from sticking.
* **Piping Bag:** A piping bag is used to create the desired shape of the meringues. You can use a disposable or reusable piping bag.
* **Piping Tip (Optional):** A star tip or round tip can be used to create different shapes for the meringues. If you don’t have a piping tip, you can simply snip off the end of the piping bag.
* **Small Bowls:** To hold the red food coloring and mix with a portion of the meringue.

Step-by-Step Instructions

**Step 1: Prepare the Egg Whites**

* Separate the egg whites from the yolks. Be careful not to get any yolk in the egg whites, as this can prevent them from whipping up properly. It’s best to separate the eggs while they are cold, as the yolk is less likely to break. Then, let the egg whites sit at room temperature for about 30 minutes before whipping.
* Place the egg whites in a clean, dry, and grease-free mixing bowl.

**Step 2: Whip the Egg Whites**

* Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form. Soft peaks are peaks that hold their shape but droop slightly at the tip.
* Add the cream of tartar and salt to the egg whites and continue to beat until stiff peaks form. Stiff peaks are peaks that hold their shape and stand straight up.

**Step 3: Add the Sugar**

* Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium speed. It’s important to add the sugar gradually to allow it to fully dissolve into the egg whites. If you add the sugar too quickly, it can weigh down the egg whites and prevent them from whipping up properly.
* Continue to beat the meringue until it is glossy and smooth. The sugar should be completely dissolved, and the meringue should hold stiff, glossy peaks. Test by rubbing a small amount of meringue between your fingers; it should feel smooth, not gritty.

**Step 4: Add the Peppermint Extract**

* Add the peppermint extract to the meringue and beat on low speed until just combined. Be careful not to overmix, as this can deflate the meringue.

**Step 5: Create the Swirl (Coloring)**

* Divide the meringue into two bowls, keeping slightly more in the larger bowl.
* In the smaller bowl, gently fold in the red gel food coloring, a drop at a time, until you achieve your desired shade of pink or red. Be careful not to overmix.

**Step 6: Fill the Piping Bag**

* Fit a piping bag with a star tip or round tip (optional). If you don’t have a piping tip, you can simply snip off the end of the piping bag.
* Spoon the plain meringue into the piping bag, filling it about halfway. Then, carefully spoon the red-tinted meringue along one side of the piping bag. This will create a beautiful swirling effect when you pipe the meringues. Another method is to alternate spoonfuls of plain and red meringue within the piping bag.

**Step 7: Pipe the Meringues**

* Line the baking sheets with parchment paper or silicone baking mats.
* Hold the piping bag vertically over the baking sheet and pipe the meringues into your desired shape. You can pipe them into small kisses, rosettes, or any other shape you like. Leave about 1 inch of space between each meringue.

**Step 8: Add Toppings (Optional)**

* If desired, sprinkle crushed peppermint candies on top of the meringues before baking.

**Step 9: Bake the Meringues**

* Preheat oven to 200°F (95°C). Meringues are baked at a very low temperature to dry them out slowly, rather than bake them.
* Bake the meringues for 60-90 minutes, or until they are dry and crisp. The baking time will vary depending on the size of the meringues and your oven.
* Turn off the oven and leave the meringues in the oven to cool completely for at least 2 hours, or preferably overnight. This helps to prevent them from cracking.

**Step 10: Serve and Enjoy**

* Once the meringues are completely cool, carefully remove them from the baking sheets. They should easily lift off the parchment paper or silicone baking mats.
* Serve the peppermint meringues on their own, use them as a topping for desserts, or crush them and sprinkle them over ice cream.

Tips for Perfect Meringues

* **Use Room Temperature Egg Whites:** Room temperature egg whites whip up to a greater volume and create a more stable meringue.
* **Use a Clean, Dry, and Grease-Free Bowl:** Grease can prevent the egg whites from whipping up properly. Make sure your mixing bowl and whisk attachment are thoroughly clean and dry.
* **Separate the Eggs Carefully:** Be careful not to get any yolk in the egg whites, as this can prevent them from whipping up properly.
* **Add the Sugar Gradually:** Add the sugar one tablespoon at a time to allow it to fully dissolve into the egg whites.
* **Don’t Overmix:** Overmixing can deflate the meringue.
* **Bake at a Low Temperature:** Meringues are baked at a very low temperature to dry them out slowly, rather than bake them.
* **Cool Completely in the Oven:** This helps to prevent the meringues from cracking.
* **Store Properly:** Store the meringues in an airtight container at room temperature. They will keep for several days.

Variations and Additions

* **Flavor Extracts:** Experiment with different flavor extracts, such as vanilla, almond, or lemon.
* **Food Coloring:** Use different colors of food coloring to create a variety of visually appealing meringues.
* **Toppings:** Add different toppings, such as sprinkles, chopped nuts, or chocolate chips.
* **Meringue Kisses:** Pipe small, round meringues for a bite-sized treat.
* **Meringue Cookies:** Pipe larger, flatter meringues for a cookie-like texture.
* **Meringue Nests:** Pipe meringue into a nest shape and fill with whipped cream and berries.
* **Chocolate Dipped Meringues:** Dip the meringues in melted chocolate for an extra decadent treat.
* **Espresso Meringues:** Add a teaspoon of instant espresso powder to the meringue mixture for a coffee-flavored meringue.

Troubleshooting Meringues

* **Meringues are not stiff enough:** This could be due to several factors, such as using cold egg whites, getting yolk in the egg whites, or not adding enough sugar. Make sure to use room temperature egg whites, separate the eggs carefully, and add the sugar gradually.
* **Meringues are cracking:** This could be due to baking them at too high of a temperature or not cooling them completely in the oven. Make sure to bake the meringues at a low temperature and cool them completely in the oven.
* **Meringues are sticky:** This could be due to not baking them long enough. Bake the meringues until they are dry and crisp.
* **Meringues are browning:** This could be due to baking them at too high of a temperature. Reduce the oven temperature and bake for a longer period of time.

Serving Suggestions

* **Serve as a Dessert:** Peppermint meringues make a delightful and festive dessert. They can be served on their own or as part of a dessert platter.
* **Top Desserts:** Use peppermint meringues as a topping for other desserts, such as ice cream, cupcakes, or cakes.
* **Crush and Sprinkle:** Crush the meringues and sprinkle them over ice cream or other desserts for added flavor and texture.
* **Edible Gifts:** Package the meringues in a decorative box or bag and give them as edible gifts. They are perfect for holidays, birthdays, or any special occasion.
* **Coffee or Tea Accompaniment:** Serve alongside coffee or tea for a light and sweet treat.
* **Party Favors:** Package individually as party favors for winter-themed parties or holiday gatherings.

Storage Instructions

* **Room Temperature:** Store peppermint meringues in an airtight container at room temperature for up to a week. Keep them away from moisture, as this can make them sticky. It’s best to store them in a single layer to prevent them from crushing each other.
* **Freezing:** While not ideal, meringues can be frozen for up to a month. Place them in a single layer in an airtight container, with parchment paper between layers. Thaw them at room temperature before serving, but be aware that the texture may be slightly altered after freezing.

Recipe Card

**Whimsical Peppermint Meringues**

A light, airy, and festive treat perfect for the holidays, these peppermint meringues are as visually stunning as they are delicious.

**Prep Time:** 20 minutes
**Cook Time:** 60-90 minutes
**Cooling Time:** 2 hours (or overnight)
**Total Time:** Approximately 3-4 hours (including cooling)
**Yields:** Approximately 24-36 meringues (depending on size)

**Ingredients:**

* 3 large egg whites, at room temperature
* ¾ cup (150g) granulated sugar
* ¼ teaspoon cream of tartar
* Pinch of salt
* ½ teaspoon peppermint extract
* Red gel food coloring
* Optional: Crushed peppermint candies

**Equipment:**

* Stand mixer or hand mixer
* Large mixing bowl
* Baking sheets
* Parchment paper or silicone baking mats
* Piping bag
* Piping tip (optional)
* Small bowls

**Instructions:**

1. **Prepare Egg Whites:** Separate egg whites from yolks. Place egg whites in a clean, dry mixing bowl.
2. **Whip Egg Whites:** Beat egg whites on medium speed until soft peaks form. Add cream of tartar and salt; beat until stiff peaks form.
3. **Add Sugar:** Gradually add sugar, one tablespoon at a time, while beating on medium speed. Continue beating until glossy and smooth.
4. **Add Peppermint Extract:** Add peppermint extract and beat on low speed until just combined.
5. **Create Swirl:** Divide meringue into two bowls. Gently fold red food coloring into the smaller bowl until desired shade is achieved.
6. **Fill Piping Bag:** Fit piping bag with a star or round tip (optional). Spoon plain meringue into the bag, then carefully spoon red-tinted meringue along one side.
7. **Pipe Meringues:** Line baking sheets with parchment paper. Hold piping bag vertically and pipe meringues into desired shapes, leaving space between each.
8. **Add Toppings:** Sprinkle with crushed peppermint candies (optional).
9. **Bake Meringues:** Preheat oven to 200°F (95°C). Bake for 60-90 minutes, until dry and crisp.
10. **Cool Completely:** Turn off oven and leave meringues in oven to cool completely for at least 2 hours, or overnight.
11. **Serve and Enjoy:** Carefully remove meringues from baking sheets and serve.

**Notes:**

* Ensure egg whites are at room temperature for best results.
* Use gel food coloring for vibrant color.
* Store in an airtight container at room temperature.

Enjoy creating and savoring these delightful peppermint meringues! They’re a guaranteed hit for any holiday gathering or sweet treat craving.