Crisp, melt-in-your-mouth peppermint meringues striped with red for a festive touch—light, sweet, and perfect for gifting or holiday dessert trays.
Recipe Information
Total Time:
Yield:
35 cookies
Ingredients
3 egg whites
½ cup granulated sugar
¾ cup powdered sugar, sifted
¼ teaspoon peppermint extract
Red gel food coloring, for garnish
Directions
Allow egg whites to stand at room temperature for 30 minutes. Line a large baking sheet with parchment paper; set aside.
Preheat oven to 200°F. For meringue, in a large mixing bowl beat egg whites with an electric mixer on medium until soft peaks form (tips curl). Add granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in powdered sugar and peppermint extract.
Brush two or three stripes of gel coloring inside a pastry bag using a small paintbrush. Fill bag with meringue. Pipe 1¼-inch cookies 1 inch apart on prepared baking sheet. Bake for 30 to 35 minutes or until cookies are dry and remove easily from parchment paper. Cool cookies on wire racks.
