These peppermint meringues are a light, crispy, minty Christmas treat. This easy recipe for meringues flavoured with peppermint, then dipped in chocolate and crushed candy canes only has 6 ingredients and will become a holiday favourite.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 130C / 110C fan forced / 265F. Line 2 cookie sheets with baking paper.
In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage on medium-high speed. About 5 minutes.
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.
Notes
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.
Course: Afternoon Tea, Desserts, High Tea, snacks, Sweets
Cuisine: Christmas, World
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.