Peppermint Meringues Recipes

Steps:

• Preheat the oven to 250˚ F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until frothy. Gradually beat in the sugar and cream of tartar and beat until stiff peaks form, about 6 minutes. Add the peppermint extract and beat 2 more minutes.
• Using a small pastry brush, paint four 1/4-inch-wide stripes of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill with the meringue.
• Pipe 2-inch spirals about 2 inches apart onto the baking sheets. Bake the meringues 1 hour, then turn off the oven and let them dry in the oven, about 2 more hours.

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
• 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.
• 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.

Steps:

• Pre-heat oven to 300 degrees.
• In bowl, egg whites until foamy. Add cream of tartar and salt, beat to soft peaks.
• Gradually beat in sugar. Beat until mixture forms stiff shiny peaks.
• Reserve 2 tablespoons for crushed candy for sprinkling on top.
• Gently fold remaining candy into egg white mixture.
• Drop egg mixture by tablespoons onto parchment lined cookie sheets.
• Sprinkle tops of cookies with the reserved candy.
• Bake at 300 degrees until cookies just begin to brown and feel crisp when touched (they should be very light) about 20 to 25 minutes.
• Cool in pans on wire racks.

Steps:

• In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

Steps:

• Heat oven to 200 degrees.
• Grease 2 large cookie sheets, set aside.
• Combine egg whites, cream of tarter, and salt in medium bowl.
• Beat until foamy.
• Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
• beat in mint extract and food color.
• Fit a decorater bag with a large star tip.
• spoon meringue into bag.
• Pipe meringue in 1 inch puffs on prepared cookie sheets.
• Sprinkle with colored sugar if desired.
• Place cookie sheets on center rack of preheated oven.
• Bake for 2 hours.
• Remove from cookie sheet immediately, cool completely on wire racks.

Steps:

• Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
• In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
• Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.