Just saw this on Yahoo! Shine and even though I do not like meringues, because I don’t like chewing on chalkboards (go figure), I have had wonderful meringue when it’s not fully cooked (all you naysayers, organic eggs are safe to eat that way).  And I LOOOVE peppermint, so I have to add these to our blog.  Have to.  They beg me with tiny, pepperminty voices, “Try us!  Try us!”  

Yes, I hear voices in my food.  At least at Christmas.  No judging.

Quick note:  the original recipe called for WAY too much peppermint (and you know it’s too much if I’M saying it) and not enough sugar.  Below is the modified recipe I’ll use in the future.


  • 3 large egg whites, room temperature

  • 1/8 teaspoon kosher salt

  • 3/4 cup sugar

  • 3/4 cup powdered sugar

  • 4 drops of peppermint extract

  • 12 drops red food coloring


  1. Preheat oven to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add suger in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

  2. Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a gallon Ziploc bag with a small hole snipped in one corner.  (No need for the pastry bag called for in the original recipe.)  Pipe 1″ rounds onto prepared sheet, spacing 1″ apart (they don’t spread while baking). Bake meringues until dry, about 1 1/2 hours (to get the traditional, truly crisp meringue texture which I do NOT like, bake for 2 1/2 hours). Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.