Peppermint Meringues

Peppermint Meringues

These crispy chocolate-dipped meringue cookies are light, airy, and flavorful.

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Ingredients

4 egg whites, room temperature
1/8 teaspoon fine sea salt
½ cup granulated sugar
¾ cup powdered sugar
4-5 drops LorAnn Peppermint Oil
3-4 drops LorAnn Pink Liquid Food Coloring
1 cup dark chocolate candy wafers or semi-sweet chocolate chips, melted

RECIPE TIP: If you prefer a fruity flavor, try substituting in ⅛ teaspoon LorAnn Super Strength Strawberry Flavor or Raspberry Flavor for the Peppermint Oil.

Recipe PDF

Peppermint Meringues
R0217.pdf Download PDF

Directions

1
Preheat oven to 350ºF.  Line two baking sheets with parchment paper. Fit a pastry bag with an open-star tip and set aside.
2
Using a mixer with a whisk attachment, mix the egg whites and salt on medium speed for 2 minutes. Gradually add the granulated sugar until combined. Add the powdered sugar ¼ cup at a time and continue to mix until incorporated. Increase speed to medium high and mix until stiff peaks form. Mix in the flavoring and food coloring. 
3
Transfer half of the mixture to the pastry bag. Pipe 1" to 1-½" star shapes onto the prepared pan leaving about 1 inch of space between cookies. Refill bag and repeat.
4
Place baking sheets in preheated oven and turn the oven off. Leave the meringues in the oven
5
Dip bottoms of meringues in melted chocolate and place on heavy-weight dipping paper or parchment paper until chocolate is set.
Makes about 3 dozen cookies, depending on size. Store cookies in an airtight container. Can be frozen for longer storage.

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