Melt-in-your-mouth meringue and peppermint meet in these cute little peppermint meringues. I bake them so they’re perfectly crisp on the outside and a little chewy on the inside but you can bake them to your preferred crispness.
If you love meringues, you should definitely try this chocolate swirl meringues too.
Why you’ll love them
‘Tis the season for everything peppermint and white and beautiful and that’s just what you’ll find with these peppermint meringues.
Peppermint lovers, you’re going to love these. When you’ve had enough of cookies and truffles, whip up a batch of light, crispy and perfectly minty meringues. They’re perfect for gift giving or just as part of a beautiful cookie board.
Dipping them in chocolate and crushed candy canes is optional, but thoroughly advised.
Tools you’ll need
If you’re going to gift these, grab some cellophane and ribbon or some cute little boxes.
Ingredients for peppermint meringues
Meringues are incredibly simple to make and with just 6 ingredients (2 of them being the toppings) you’ll often have exactly what you need ready to go.
Detailed quantities and instructions in the recipe card below.
- Eggs: You just need egg whites for meringues. Use large eggs to ensure you have a good egg to sugar ratio.
- Sugar: The second main ingredient for making meringues, I recommend using caster (superfine) sugar as it dissolves more quickly. This will ensure you don’t overbeat the meringue before you have a smooth consistency.
- Cream of tartar: Cream of tartar is used to stabilise the egg whites. You can use the same amount of white vinegar or lemon juice too.
- Peppermint extract: Make sure to use an extract, not essence as the latter is a synthetic flavouring, while extracts are natural.
- Chocolate: I use a dark (50%) chocolate for this but you could also use milk chocolate.
- Candy canes: Is any sweet more Christmassy than candy canes? You only need a couple, so hang the rest on the tree.
How to make them
Peppermint meringues are actually very simple to make.
Detailed instructions in the recipe card below.
- Beat the whites: Beat egg whites until soft peaks form on medium-high speed. At this point it should look fluffy, there will be no liquid whites left and when you pull out the beater, the peak will fall over. This will take anywhere from 3-6 minutes depending on your mixer.
- Add the cream of tartar and sugar: Sift the cream of tartar over the egg whites, then beat just to combine. With the mixer on low, add the sugar one tablespoon at a time, counting to 20 seconds after each. It’s important to add it slowly like this so the whites don’t deflate.
- Beat to stiff peaks: Once all the sugar has been added, turn the mixer up to high and beat until you have smooth, glossy meringue that can hold a (mostly) stiff peak. Test the meringue between your thumb and finger to make sure all the sugar has dissolved – if not, keep on mixing.
- Add the peppermint: Add the peppermint extract and beat it through.
- Pipe the meringues: Now, transfer the meringue to a piping bag with a large hole piping tip then pipe onto prepared baking trays.
- Bake: You can scatter some crushed candy canes over the top if you like, then bake for 50 minutes on a very low oven heat.
- Let them cool on the trays, then dip in chocolate and crushed candy canes. Let them set in a cool place, not the fridge.
How to pipe meringue
Piping the meringue can be tricky at the start but you’ll get the hang of it very quickly.
- Which piping tip is best? Use a piping tip with a large round hole. Technically, you can get away without using a piping tip but you’ll get a line in your meringue where the bag seam is. You could also use a large star tip.
- How to fill the piping bag: Hold the bag in your non-dominant hand and fold the top over your hand. Use a silicone spatula to spoon the meringue into the bag, making sure there are no air pockets, then twist the top tightly.
- How to pipe them: Hold the piping bag directly upright, over the prepared baking sheets, and pipe a dollop about 1 ½ inches wide. Continue piping just a little more as you lift the bag, then stop squeezing and lift it upwards to create a peak.
- Want a redo? If you don’t like the ones you’ve done, use an offset spatula to easily scrape it off the tray and back into your bowl. You can only do this once or twice before you start deflating the meringue though so be careful.
- Want to add red stripes? If you’d like to add some stripes of red along the sides of your meringues, simply use a small paintbrush, to brush red gel food colouring in lines up the sides of your piping bag on the inside (before spooning in the meringue). As you pipe, the meringues will have red stripes.
More flavour options
Don’t feel like peppermint? No worries.
- Almond: Use vanilla or almond extract instead, then dip them in chocolate and flaked almonds.
- Rose: Or how about rose flavoured, dipped in chocolate and then crushed freeze dried raspberry or rose petals?
- Lemon: Try some lemon extract, then dip them in white chocolate and desiccated coconut.
These peppermint meringues will keep well for 2-3 weeks in an airtight container in a cool spot, like the pantry (or my linen cupboard). Don’t store them in the fridge or anywhere there is heat or humidity.
They also freeze extremely well with no noticeable change to the texture. They only take about 5 minutes to thaw at room temperature.
If you try this peppermint meringues recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More meringue recipes
- How to Make Perfect Pavlova
- Swirled Chocolate Pavlova
- Chocolate Meringue Brownie Cake
- Chocolate Swirl Meringues
- Pavlova Grazing Board
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Easy Peppermint Meringue
- 3 egg whites, from large eggs
- ¼ teaspoon cream of tartar (notes)
- ¾ cup caster (superfine) sugar (150g / 5.3oz)
- ½ teaspoon peppermint extract (notes)
- 150 g dark chocolate, melted
- 2 candy canes, crushed
- Preheat oven to 130C / 110C fan forced / 265F. Line 2 cookie sheets with baking paper.
- Sift over the cream of tartar and beat through.
- With the mixer on low, add the sugar one tablespoon at a time, counting to 20 seconds between each addition.
- Turn the beater up to high and continue beating until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
- Add the peppermint extract and give the meringue one final beat to mix it through
- Transfer the meringue to a piping bag fitted with an open hole piping tip. Holding the piping bag directly upright, about 1cm from the tray, pipe a dollop of meringue about 1 ½ inches wide, then slowly lift the bag up to create a point. Repeat over and over, adding meringues about 2 inches apart on the trays.
- If you like, you can sprinkle some crushed candy canes over the top of the meringues before baking.
- Bake for 50 minutes (for a crisp shell and chewy inside – see notes). Remove from oven, and let them cool to room temperature before moving.
- Very gently peel away from the baking paper and dip the bases in melted chocolate. Now dip them in crushed candy canes, then place back on the tray. Let them sit in a cool place (not the fridge) to set completely. Be very light-handed when dipping in chocolate as they are very fragile.
- The amount of extract you need will be dependent on a few factors. If you’re dipping them in chocolate as they are here, you may need 3/4 teaspoon of mint extract to get the flavour. It may also depend on the strength of the brand you’re using. The unbaked meringue tastes much stronger than it does after baking.
- The 50 minutes baking time allows for just a little softness in the centre. If you want you meringues totally crisp, continue to cook them for another 15-20 minutes.
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