These are excellent; they’re airy and light. The hues are lovely for the season.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 3 hrs 10 mins |
| Total Time: | 5 hrs |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 2 egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup white sugar
- 2 peppermint candy canes, crushed
Instructions
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- 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 whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Reviews
very minty
SUPER EASY. I am not a baker. My husband loved them and a good way to use up extra candy canes. I used 6 small candy canes.
Big hit with family at Christmas dinner! I added 5 stripes of red food gel coloring in the piping bag (aka ziplock sandwich bag with hole cut in the corner of it) to give it the added peppermint look. Great peppermint flavor!
I absolutely love these I cant get enough of them I was planning on making a big batch of them for my father for this x-mas because he loved them more then me but he didn’t make it he just passed but I did fill him with his fruit cakes he loved so much and I had to be careful because he was a diabetic but these are outstanding thank you
I don’t know what’s wrong with these recipes but the meringues come out flat. There is no way to form them into swirls because the batter is like liquid. I’m not sure whether it needs more care of Tyler more sugar or less eggs, but the recipe is not correct. I made two batches, both of flat like liquid….
Made as written with 3 minor adjustments. 1. I used parchment paper instead of foil 2. I put the mixture into a gallon ziploc and snipped the corner so I could squeeze onto the cookie sheet instead of using a spoon. It’s pretty sticky so this worked out really well. 3 My oven runs hot and I ended up baking for 1:15 instead of the full 1:30. I turned sheets halfway through to help bake evenly. They turned out perfectly with more peppermint flavor than I expected.
it went great definitely make this again .
good
I made these meringues about 10 times, they are quick, easy, and fun. they are perfect for parties or get togethers or just a treat. As a side note, if you add extra liquids, than always add more sugar to go with it. I usually make mine with a bit of food coloring (i’m using green with sprinkles for st patrick’s day) and i add about 2 tbsp of confectioners or granulated sugar to make up for it. overall these are the BEST.
I substituted lemon juice because we didn’t have cream of tartar and it worked well. We couldn’t achieve stiff peaks even after beating for more than 5 minutes. This treat was super sweet in the end and my family and friends loved it. It is super fun to add food coloring too like I did.
Added a little green food coloring to make little Christmas trees.
I found creme de menthe chips at the grocery, so I added a whole 10 oz bag after whipping. Next time I added half the sugar and an extra egg white. They turned out perfect. Don’t forget the sprinkles before you bake them. Yum!
I’ve never made meringues before. These were so good and so easy to make, and they’re addictive to eat! Light and crunchy.
These are fantastic, but I will say that I followed the recipe and they only made about 12 or so. I also added about 1/4tsp of peppermint extract to the meringues and they were delicious!
These are pretty, light and tasty. I used the ingredients as listed and they are plenty minty enough — no need to add peppermint extract and risk making the meringue too runny. (I do suggest using parchment paper rather than foil on the cookie sheet. Meringues easily came off the parchment.) Nice addition to a Christmas cookie platter!
These are so dreamy and unique! Don’t feel bad if you mess it up the first time. Just whip the eggs for a seriously long time. These are beautiful in party favor bags or in a glass jar, so I always make a huge batch for the holidays.
I have made this recipe so many times and never had a problem! I’ve even tried other flavors like lemon, and this recipe held through. I would highly recommend this recipe to beginners!
I absolutely love this recipe, it is so easy to make and super yummy to eat!
OMG easy and so light and delicious!
These are SSSSSOOOOO good!!! Crunchy and airy and delicious! They melt in your mouth. I didn’t put anything on top and just ate them plain. I highly recommend this recipe.
Consistency was great , nice peaks when I piped them. After an hour in the oven mine turned golden brown. I’ll try again, but at 200 degrees instead of 225.