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Holiday Cookies, Round One: Peppermint Meringues

2011 November 30
by Dylan

So, the first thing you’ll probably notice about this post is that the picture is…actually good. I finally realized that the best way to get a good picture was to just take fifty of them, and going simply by quantity, at least one of them has to be good, right?

Anyways, I digress. This month’s Bon Appetit had peppermint meringues all over the cover. Honestly, I’ve never dealt with meringue before. Hell, I can barely separate the egg white from the yolk. However, as an owner of a stand mixer and, subsequently, a whisk/beater attachment, I thought it was worth a try. Besides, there are so few ingredients, how difficult could it possibly be?

Well, 3.5 hours later, this is the result. They’re quite good and, by my calculations, have about 13 calories a piece. I’ve been told by a friend that they’re the “diet cookie.” She also hates them. Oh well, more for everyone else! Once you’ve fluffed the egg whites and have everything ready to go, you simply have to put the mix into a freezer bag, cut off a corner, and begin “piping” (what a fancy word!) them. Anyways, without further ado, the recipe:

Peppermint Meringues (from Bon Appetit)

  • 3 large egg whites, room temperature
  • 1/8 teaspoon kosher salt
  • 1/3 cup sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon peppermint extract
  • 12 drops red food coloring


  1. Preheat overn to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
  2. Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry (or freezer) bag fitted with a 1/2″ tip (or, you know, cut a corner). Twist top; pipe 1″ rounds onto prepared sheet, spacing 1″ apart. Read this: How to pipe meringues
  3. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

One Response leave one →
  1. December 5, 2011

    Hi. 🙂 Cool photo. Believe it or not, I’ve never seen those before. Very interesting!

    Came from JCP forum.

    MorningStar (a.k.a. Reviewer11)

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