Peppermint Vanilla Meringues – a delicious recipe with Egg Whites, u00bc, Sugar, Vanilla, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Carefully separate egg whites from yolk. Add cream of tartar to egg white and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add extracts and beat for additional 30 seconds.", "Using a spatula, place meringue into a large Ziploc bag. Seal bag with a small amount of air remaining inside. Carefully cut off one corner of the bag to create a 1/2 inch hole.", "Preheat oven to 200 degrees (F). Line two baking sheets with parchment paper and place a small drop of meringue under each corner of paper to help secure it to the pan. Gently squeeze the remaining meringue from bag to form drops 1 1/2"" in diameter. Continue process to fill baking sheet, placing drops 1/2"" apart.", "Place oven racks in middle 1/3 of oven. Place one baking sheet on each rack and bake for approximately 1 hour or until meringues are crispy and cooked through. Remove meringues from baking sheet and allow to cool. Store in an airtight container (up to 5 days).", "If meringues become chewy prior to serving, place in a 200 degree oven for approximately 10 minutes to crisp."]
255
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 5 ingredients. The key ingredients include: 3 whole Egg Whites, 1/4 teaspoons Cream Of Tartar, 3/4 cups Sugar, 1/2 teaspoons Pure Vanilla Extract, and more.
Yes, Peppermint Vanilla 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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