Peppermint Meringues – Recipe from the Queen Mother

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Peppermint Meringues in a Dollar Store peppermint cup with straw.  CUTE and  Frugal

Peppermint Meringues

**Make sure that your bowl, beaters, and utensils are completely grease free or the egg whites will never whip up!**


Beat 4 room temperature egg whites till frothy.  Add 1/4-1/2 tsp mint extract (or other flavor) and then GRADUALLY ADD 2/3 cup granulated sugar and beat on medium-high until glossy, stiff peaks form when you pull away the beater.  Sift HALF of 7/8 cup of powdered sugar on top of the egg whites, gently fold in (you don’t want to lose the air you just beat in) and then repeat with the remaining powdered sugar.


Drop by teaspoon or gently squeeze through a GREASE FREE pastry bag with stardrop tip (or no tip) onto parchment or waxed paper.  Put small pinches of crushed candy canes on top.


Bake 1 hour at 200° (do not open the oven for that hour) and cool completely before removing from the paper.  IF you have an oven with a pilot light, preheat to 200° then  place the meringues inside and immediately TURN OFF the oven and do NOT open until morning…don’t even open it to peek.


Meringues can be varied by changing the flavor (see above) and by adding dates, nuts, dried or candied fruits, chocolate chips, etc. – place a small cluster on the parchment/wax paper and put the meringue mixture over it…Also, 1/2 cup cocoa can be sifted in with the powdered sugar (1/4 cup at a time) to make chocolate.


Thanks to the Queen Mother for the recipe and photo!


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