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Peppermint Meringues


  • 4 large egg whites
  • 1/4 teaspoon(s) cream of tartar
  • 1 cup(s) confectioners' sugar
  • 1/4 teaspoon(s) peppermint extract (see note below)
  • Red and green food coloring


  1. Preheat oven to 225 degrees F. Line 2 large cookie sheets with foil.
  2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form, gradually sprinkle in sugar, beating until whites stand in stiff, glossy peaks. Beat in peppermint extract.
  3. Transfer half of meringue mixture to another bowl. Add enough red food coloring to meringue in 1 bowl to tint it a pale red. Add enough green food coloring to remaining meringue to tint it a pale green.
  4. Spoon red meringue into large self-sealing plastic bag, cut 1/4-inch opening at corner. Repeat with green meringue in separate bag. Fit large decorating bag (we used a 14-inch bag) with basketweave or large round tip (1/2-inch or 3/4-inch diameter opening). Place decorating bag in 2-cup glass measuring cup to stabilize bag, fold top third of bag over top of cup to keep top of bag clean. Simultaneously, squeeze meringues from both plastic bags into decorating bag, filling decorating bag no more than two-thirds full.
  5. Pipe meringue onto cookie sheets, leaving 1 inch between each meringue. If using basketweave tip, pipe meringue into 3- to 4-inch-long pleated ribbons, if using round tip, pipe meringue into 2-inch rounds. Bake meringues 2 hours. Turn oven off. Leave meringues in oven at least 30 minutes or overnight to dry.
  6. Let meringues cool completely before removing from foil with wide metal spatula. Store meringues in tightly covered containers up to 3 weeks.

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