Peppermint Meringues
Delicate meringue cookies with a cool peppermint snap and a shattery, melt-in-your-mouth texture, topped with festive candy cane crunch. Light and airy yet satisfyingly sweet, Peppermint Meringues are perfect for holiday trays, gifting, or an after-dinner treat with hot cocoa.
- Prep20 mins
- Cook1 hr 30 mins
- Serves48
- DifficultyEasy
- 1
Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
- 2
In a large glass or metal mixing bowl, beat the egg whites, salt, and cream of tartar to soft peaks.
- 3
Gradually add the sugar, continuing to beat until the whites form stiff peaks.
- 4
Drop the mixture by spoonfuls 1 inch apart onto the prepared cookie sheets.
- 5
Sprinkle the crushed peppermint candy over the cookies.
- 6
Bake for 1 1/2 hours in the preheated oven.
- 7
The meringues should be completely dry inside.
- 8
Do not let them brown.
- 9
Turn off the oven.
- 10
Leave the oven door slightly open, and let the meringues sit in the oven until completely cool.
- 11
Loosen them from the foil with a metal spatula.
- 12
Store loosely covered in a cool, dry place for up to 2 months.
- Calories 10.8 kcal Low Source
- Protein 0.15 g Low Source
- Carbs 2.63 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2.71 mg Low Source
- Fiber 0.0 g Low Source
- Sugar 2.5 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 0.02 mg Low Source
- Iron 0.0 mg Low Source
- Potassium 0.07 mg Low Source
- Vitamin A 0.01 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚