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Whip Up Melt-In-Your-Mouth Peppermint Meringue Candies In Five Minutes!

December 22, 2010

Now that I’ve lured you in, I should clarify my title… Meringues literally only take three ingredients and five minutes to whip up, but in the spirit of full disclosure, they also take up to two hours in the oven to bake.  Peppermint meringues are absolutely my favorite candies, especially around the holidays.

As a bonus, you can customize them to your taste.  Don’t feel like peppermint?  Switch it up with almond extract instead of peppermint extract.  Sprinkle with crushed candy canes.  Dip in chocolate.  Paint a few stripes of gel food color inside your piping bag for a beautiful effect.  Check out this gorgeous display and how to of all of these ideas in one by Beantown Baker!  The options are limited only to your imagination.

What I like best about this recipe though is its simpleness.  This is why year after year, I continue to make the peppermint meringues plainly, with no fancy extras, as they are not needed and would mussy up the simple factor.

Ingredients:

2 egg whites

1/2 cup fine sugar (if you substitute regular sugar, they will taste the same but may turn out more “grainy” in texture)

1/2 tsp of peppermint or preferred flavoured extract (do not substitute oil of peppermint as this will cause your egg whites to fall flat instead of fluffy)

Optional: 1 drop of red food colouring, or a multitude of other decorating choices

You absolutely require some sort of electric beater for this recipe.  You cannot whip these up by hand.  But you don’t need anything fancy, I bought my electric beater from a grocery store a few years back for $12.99.

Break two egg whites into a large bowl.

Add 1/2 cup of fine sugar.

Beat the egg whites and sugar until stiff peaks form.  It’s a bit hard to tell in this photo, but I am holding the bowl upside down to show you stiff peaks means the mixture will not budge when you flip the bowl upside down.

Add 1/2 tsp of peppermint or similar extract (remember, not oil of peppermint!).

I prefer to add 1 drop of red food colouring to give the candies a light pink hue, symbolizing the peppermint flavouring.  If I was making almond flavoured meringues, I would leave the mixture as is with no colouring.

Beat again just to mix the in flavouring.

I was giving these candies as gifts, so for the prettiest effect I borrowed a large star-shaped piping tip and bag from a friend who is, gratefully, a professional cake baker.

Use a big spoon to fill your piping bag.  I have also used a plastic sandwich baggie with a little hole cut out in one corner in the past, with no tip at all.  Not quite as pretty, but still fun and tasty!

Pipe out desired shapes onto parchment or silicon sheets.  Please, do not allow yourself to worry too much about perfection.  It will make you crazy.  Instead, just pipe calmly and when you are all done, pick out the ones that look the most similar to give as gifts as eat the oddballs yourself!

When you are ready to start piping, turn your oven on to 200 degrees to preheat.  Your oven must be preheated for this recipe!

Also good to note is these candies are not like cookies, they won’t spread whatsoever, so feel free to pipe them as close together as you can.  You will be surprised to see how many candies 2 egg whites turn into.  I generally come out with 100-150 bite sized candies!

Bake in the oven at 200 degrees for at least 1.5 hours, possible 2 hours depending on humidity in your house.  You want the candies to be dry so they melt in your mouth and not in your hand!  The candies should look exactly the same when they come out of the oven (not browned!), so I didn’t include a photo of the same tray over again, but below is a jar full of the completed peppermint meringues I have set aside as a holiday gift for a dear friend!  These candies are perfect after-dinner mints for Christmas day if you celebrate such.

Good luck not eating them all yourself!  Try to spread around the joy!  Jump up.

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From → Dessert

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