Best Peppermint Meringues Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEPPERMINT MERINGUES



Peppermint Meringues image

These are very good, light and airy. The colors are great for the holidays.

Provided by KATHY

Categories     Desserts     Cookies     Meringue Cookies

Time 5h

Yield 48

Number Of Ingredients 5

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
2 peppermint candy canes, crushed

Steps:

  • 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.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g

PEPPERMINT MERINGUES



Peppermint Meringues image

These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 42 meringues

Number Of Ingredients 6

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food coloring, preferably gel

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
  • Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
  • Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

CHOCOLATE CHIP MERINGUES WITH ICE CREAM, PEPPERMINT CANDIES AND CHOCOLATE-MINT SAUCE



Chocolate Chip Meringues with Ice Cream, Peppermint Candies and Chocolate-Mint Sauce image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Christmas     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Meringues
Melted unsalted butter
2/3 cup powdered sugar
2 tablespoons plus 1/2 cup sugar
1/2 cup egg whites (from about 4 large eggs)
1/8 teaspoon salt
2 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Sauce
1/4 cup whipping cream
1/4 cup water
2 tablespoons sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 teaspoon peppermint extract
1 1/2 pints chocolate ice cream or peppermint stick ice cream
1/2 cup chopped red-and-white-striped hard peppermint candies

Steps:

  • For meringues:
  • Preheat oven to 225°. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
  • Bake meringues until crisp, about 1 hour 30 minutes. Place baking sheets on racks; cool completely. (Meringues can be prepared 4 days ahead. Store airtight at room temperature.)
  • For sauce:
  • Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)
  • Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.

PEPPERMINT MERINGUES



Peppermint Meringues image

Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

2 large egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

Steps:

  • In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PEPPERMINT MERINGUES WITH CHOCOLATE FILLING



Peppermint Meringues with Chocolate Filling image

Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
  • Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
  • Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
  • Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
  • Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
  • Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
  • Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

PEPPERMINT MERINGUES



Peppermint Meringues image

These pretty peppermints melt in your mouth-perfect for a holiday cookie tray or a baby shower!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h5m

Yield 60

Number Of Ingredients 6

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon mint extract
1/8 teaspoon salt
1/2 cup sugar
1/4 teaspoon red food color

Steps:

  • Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
  • In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
  • In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
  • Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.

Nutrition Facts : Calories 10, Carbohydrate 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

PEPPERMINT MERINGUES



Peppermint Meringues image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Cookies     Egg     Dessert     Bake     Christmas     Low Fat     Kid-Friendly     Low Cal     Low Sodium     Healthy     Low Cholesterol     Edible Gift     Christmas Eve     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 200°F. 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 sugar 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.
  • Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
  • 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.

PEPPERMINT MERINGUES WITH CHOCOLATE FILLING



PEPPERMINT MERINGUES WITH CHOCOLATE FILLING image

Yield Makes 5 dozen

Number Of Ingredients 5

3 large egg whites
3/4 cup sugar
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract, vanilla extract, coffee or cocoa. If doing peppermint: using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks. Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.) Fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

PEPPERMINT MERINGUES



PEPPERMINT MERINGUES image

Categories     Cookies     Dairy     Dessert     Bake     Christmas     Wheat/Gluten-Free

Yield a

Number Of Ingredients 6

2 Large egg whites
1/8 tsp. salt
1/8 tsp cream of tartar
½ cup sugar
½ tsp peppermint extract
red paste food color OR finely crushed peppermint candy

Steps:

  • Preheat oven to 225. Beat egg whites in a large bowl until foamy. Add the salt and cream of tartar and beat until soft peaks form. Add the sugar, gradually, while continuing to beat, until stiff, shiny peaks form. Add the peppermint extract and beat in thoroughly. For really cool looking meringues that have the appearance of peppermint candies, take a pastry bag (if you don't have one, a large freezer bag or something similar will work) and the red paste food color and a small paint brush, and paint four stripes up the sides of the bag, evenly apart. Fill the bag with meringue, holding I like a cone, and snip off a small corner of the bag. Squeeze the bag and form small drops of meringue onto cookie sheets LINED WITH TIN FOIL OR PARCHAMENT PAPER. They do not increase in size, so they can be placed close together on the sheets. If you can not do the food color thing, just pipe the plain, uncolored meringues onto the cookie sheets, and sprinkle the crushed peppermint candies on top. Bake for 1 ½ hours. Meringues should be dry, but not browned. Turn off oven, and let meringues cool inside. Will store up to 2 months in a tightly sealed container.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #5-ingredients-or-less     #drop-cookies     #desserts     #eggs-dairy     #oven     #easy     #finger-food     #holiday-event     #low-fat     #romantic     #vegetarian     #cookies-and-brownies     #eggs     #dietary     #christmas     #low-sodium     #low-cholesterol     #low-saturated-fat     #valentines-day     #low-in-something     #taste-mood     #sweet     #equipment     #small-appliance     #mixer     #number-of-servings     #presentation

Related Topics