Peppermint Meringues


Servings: Makes about 60

3 large egg whites, room temperature

1/8 teaspoon salt

1/3 cup sugar

1/2 cup powdered sugar

1/8 teaspoon peppermint extract

10 drops red food coloring


  • Preheat oven to 200° F. Line a baking sheet with parchment paper. Using a mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar. Beat until firm peaks form. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

  • Dot coloring over surface of meringue; do not stir- the coloring will form swirls when piped. If you desire pink meringues, then stir in the food coloring. Spoon meringue into a pastry bag. Pipe 1" rounds onto prepared sheet, spacing about 1" apart.

  • Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). Store in an airtight container at room temperature.

"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Peppermint Meringues