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Peppermint Meringues

December 10, 2008 by Joy the Baker 90 Comments

Peppermint Pops

There are some things in the world that make me feel like an adult. Most of the time my brain likes to idle in the fact that I’m somewhere between ten and twelve years old. When I thought I was pretty cool. When I thought I had a pretty good handle on things. Before the painfully awkward Blossom hats and frizzy hair set in.

Something has happened though. Time I suppose. I’ve turned around and been hit square in the face with what feels like adult things.

Um… retirement plan? Yea… I have one. It’s totally weird.

Going to the airport by myself? Um… hello!? I need an adult to carry my boarding pass and my ID and to make sure I have matching socks on! Oh… I am the adult. Seriously?

Shoe shopping. No one is there to pinch the edge of my shoe and make sure I have enough toe room. How am I supposed to know if they fit!? I can’t very well pinch my own shoes!

And then there are things that show me that maybe I’m not so adult after all.

My Mom still nags me to write holiday and birthday thank you notes.

I love hot chocolate with marshmallows. I mean seriously. Come on! That’s some good stuff.

And these Peppermint Meringues remind me of the soft after dinner mints that I used to horde from my favorite Italian restaurant growing up. Do you know the mints I’m talking about? The somewhat chalky, melt in your mouth, white mints? I’m still a sucker for those things. I may have eaten them for dinner a few weeks back. Don’t judge me.

Peppermint Pops

eggos

These Peppermint Meringues have just enough bite, just enough give, just enough sweetness and just enough mint to remind me of those gorgeous mints of my childhood. In turn, that minty feeling works to negate the blinding reality of being an adult with a retirement plan, because that just makes me feel like a big weirdo. No offense to those who have, or want, weirdo retirement plans. I mean no harm.

Oh! I’ve been on a cookie kick lately. I made some deliciously buttery Cherry Jam Cookies too!

Peppermint Pops

Peppermint Meringues

recipe adapted from Martha Stewart

Print this Recipe!

  • 3 large egg whites
  • 3/4 cup sugar
  • 1/2 teaspoon pure peppermint extract
  • Red gel-paste food coloring
  1. Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
  2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
  3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
  4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
  5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

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Filed Under: Cookies, Gluten-Free, Healthy, Holiday, Recipes, Snacks

Previous Post: « Double Chocolate Peppermint Cookies
Next Post: Milk Chocolate Chip Buttermilk Pancakes »

Reader Interactions

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Questions
  1. Adrienne

    December 7, 2016 at 7:55 pm

    Hi! I just made a batch of these and they came out so good! But I have a problem! I left it on the rack to cool, after 45minutes, the surface of the cookies became sticky. What should I do to prevent that? I can’t keep them in airtight containers because they would all stick together. Please help me!

    Reply
    • joythebaker

      December 8, 2016 at 1:25 pm

      It must be humid, humidity will make them sticky. You could try keeping them in the fridge.

      Reply
  2. rich

    December 19, 2011 at 8:21 am

    Great recipe. I made these and they also turned out beautifully. @sayna, You need to use a paste or gel food coloring, because a liquid color won’t stick to the plastic pastry cone.

    Reply
  3. Lindy

    December 14, 2011 at 2:57 pm

    These are so gorgeous!!!

    Reply
« Older Comments

Trackbacks

  1. 10 of the best Christmas cookies from around the world - Cool Mom Picks says:
    December 15, 2013 at 5:03 am

    […] FRENCH MERINGUES I never tire of light-as-air meringues when they’re made perfectly. In other words, a light crackle of a crust on the outside, and just the teeny hint of chewiness on the inside. It’s so easy to make more festive seasonal variations too, like these yummy peppermint meringue cookies from Joy the Baker that Stacie recommended in her post last year on 8 spectacular holiday cookies.  You can even add chocolate chips–or do what I’d do and make a batch of each. They go fast. […]

    Reply
  2. 8 spectacular holiday cookie recipes to kick off the holiday baking season | Cool Mom Picks says:
    December 12, 2013 at 6:05 am

    […] what it takes to become a holiday tradition in your home and the recipe is fairly easy. These Peppermint Meringues from Joy the Baker are the best bang for your holiday baking buck. They are beautiful and simple […]

    Reply
  3. Food gift guide | Miss Sweet Nothings says:
    December 9, 2013 at 4:54 pm

    […] Peppermint meringues […]

    Reply
  4. Inspired Picks of the Week (2013.12.08) | Girl With Sparkle says:
    December 6, 2013 at 9:19 pm

    […] Red/White Peppermint Meringues […]

    Reply
  5. Peppermint Crunch Bark and More Peppermint Recipes says:
    December 5, 2013 at 11:04 am

    […] Peppermint Meringues – Joy the Baker […]

    Reply
  6. She Cooks, She Eats » The Great Pink Bake Off Masterclass says:
    October 15, 2013 at 4:57 am

    […] Meringues + pink food colouring = impressive, bite sized treats […]

    Reply
  7. Christmas Goodies « Sweet Little Details says:
    December 21, 2011 at 6:20 am

    […] 1/4 teaspoon salt1/2 teaspoon ground cinnamon  Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers. a Mint Oreo Truffles  1  package Mint Oreo Chocolate Sandwich Cookies 1 (8 ounce) package Cream Cheese, softened 1/2 teaspoon peppermint extract Semi-Sweet Baking Chocolate, melted Crush cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Add peppermint extract. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet.  Sprinkle with candy sprinkles, crushed peppermint or colored wafer chocolate. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. a Peppermint Meringues from Joy the Baker […]

    Reply
  8. A Candy Cane Christmas – Desserted Planet says:
    December 20, 2011 at 5:54 pm

    […] Peppermint Meringues […]

    Reply
  9. Flavoured Meringue Cookies « says:
    December 20, 2011 at 7:14 am

    […] used lemon flavouring in these, but feel free to use any extract you like. These are adapted from a Joy the Baker recipe that used peppermint… I can imagine that is just […]

    Reply

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