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Peppermint meringues

Jennifer Farley is the creator, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L'Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer cu...

red and white perfection

These beautiful peppermint meringues are the perfect addition to any holiday table.

Peppermint meringues

This peppermint meringue recipe is easy to make and something the whole family can enjoy. If the red and white swirls seem too advanced, you can simplify the recipe by doubling the red food coloring and piping only one color. They'll still look beautiful and fancy!

Peppermint meringue recipe

Adapted from Epicurious

Makes 25-50 meringues, depending on size

Ingredients:

  • 3 egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • Approximately 6 drops red food coloring

Directions:

  1. Preheat the oven to 200 degrees F. Prepare 3 piping bags by placing a large round or star tip on one bag and then placing the other two bags all the way into the first piping bag, taking care to make sure all 3 points meet at the bottom. Line a baking sheet with parchment paper or a silpat.
  2. Using a stand or hand mixer with the whisk attachment, beat the egg whites and salt on medium-high speed for 1 minute. With the mixer running, add the regular sugar in 3 additions, whisking for approximately 2 minutes between each addition. Once the sugar is added, beat until the egg whites reach a stiff peak. Add the confectioners' sugar and peppermint extract, whisking for approximately 1 more minute to combine.
  3. Divide the meringue in half between two bowls. Add red food coloring to one bowl and fold to combine. Add a bit more red food coloring if desired.
  4. To make the process of filling the piping bags easier, hold them with one hand and fold the outer piping bag down so that the two inner bags are more exposed. Fold one of the inner bags down about halfway and use a large spoon to fill that bag with the white meringue. Do not fill the piping bag more than halfway. Pull the sides of that bag up and gently massage to evenly disperse the meringue along the bottom half. Follow the same steps with the red meringue so that you have two evenly filled bags pointing toward the piping tip. Twist the top off so nothing escapes out the top.
  5. Pipe a test meringue to make sure the two colors are piping evenly. Pipe 2-3 inch spirals onto the prepared baking sheet. Feel free to experiment with the shape.
  6. Bake the meringues for 2-1/2 hours and allow to cool for at least 1 hour before serving.

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