Peppermint Meringues

Up till recently, I hadn’t heard of Peppermint Meringues, and let me tell you, I have been missing out. I originally made these because I thought they were so pretty, but I actually love the flavor and texture of these as well!  While most treats at this time of year tend to be heavy and decadent, these are super light and literally melt in your mouth. The peppermint flavor is light, not nearly as strong as a candy cane but still delightful.  If you don't like peppermint, go ahead and omit the peppermint candies.  Chances are though, if you've clicked on the post you probably like peppermint, right? 

I think these will add such a fun pop of color in the goodie boxes I'm putting together for our neighbors and if they've never had them before they will be in for a scrumptious surprise.  Fingers crossed that I actually have enough when the time comes- we can't stop eating them! 

These are a wonderfully refreshing treat all or their own or as an add-in to hot chocolate.  Speaking of which, my next post will be a deliciously decadent hot chocolate recipe- perfect for Christmas Eve! 

Peppermint Meringues

makes about 3 dozen

INGREDIENTS

4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup white sugar
15 peppermint candies, crushed


INSTRUCTIONS

Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until stiff peaks form.
Gently fold in 1-2 tablespoons of the crushed peppermint. Drop by spoonfuls or pipe onto prepared cookies sheets, about 1 inch apart.*

If desired, sprinkle remaining crushed peppermint over the cookies. Bake for 1 approximately 1-1 1/2 hours–baking time will vary slightly depending on the size of your meringues. Do not allow meringues to brown. They should be completely dry on the inside.
Remove from oven and allow them to cool completely before using a spatula to scape them off of the parchment.  
Meringues may be stored, loosely covered, in a cool dry place for up to 2 months.

*To add red stripes to your meringues, use a paintbrush or skewer to paint 3-4 evenly placed red stripes of red gel food dye inside of a piping bag or ziplock bag. Start at the tip and work your way up. Gently add the merengue batter to the bag.  I find it helpful to put the bag into a large cup with the sides folded down around the top of the cup.  Secure top of bag with a twist tie or twist top of bag and hold securely.  To make it easier, don't cut the tip off of the bag until you are ready to begin piping.  

Working quickly, gently press the batter out into quarter sized circles, swirling it into a smaller circle on top.  Tip your bag straight up as soon as you finish then move onto the next one.