Peppermint Meringues – a delicious recipe with Egg Whites, u00bc, u00bc, Salt, Sugar, Red. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 200 F.", "In a mixing bowl using an electric mixer on medium-high speed, whisk together the egg whites, cream of tartar, peppermint extract and salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat on high speed until the eggs are glossy and form stiff peaks.", "Use a small artist's paintbrush to paint a few stripes of red paste food coloring down the inside of a pastry bag that has been fitted with an open star tip. (I used a #1M star tip.)", "Carefully spoon the egg whites into the pastry bag and pipe 1-1/2"" to 2"" stars on a parchment paper-lined baking sheet.", "Bake the meringues for 1 1/2 hours or until the meringues appear dry and are firm when touched. When done transfer the baking sheets to a wire rack to cool.", "To store cooled cookies, separate the meringues into layers between sheets of parchment paper and store covered for up to 3 days, or freeze for up to 3 months.", "Original recipe from Better Homes and Gardens."]
254
kcal
Calories
8
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 whole Egg Whites, 1/4 teaspoons Cream Of Tartar, 1/4 teaspoons Peppermint Extract, 1/8 teaspoons Salt, and more.
Yes, Peppermint Meringues falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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