Ingredients
- 3 Egg Whites
- 1 cup Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 1 teaspoon Peppermint Extract
- 1/4 cup Crushed Peppermint Candies
- Red Food Coloring (optional)
Instructions
- Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until frothy. Then gradually add in the granulated sugar, one tablespoon at a time.
- Once the mixture reaches soft peaks, sprinkle in the cream of tartar. Continue to whisk until stiff peaks form and the mixture is glossy.
- Add in the peppermint extract and a few drops of food coloring if desired, folding gently to create swirls.
- Using a piping bag, pipe small mounds onto the prepared baking sheet, spacing them a few inches apart.
- Sprinkle crushed peppermint candies on top of each meringue for added sweetness and crunch.
- Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are crisp and easily lift off the parchment.
- Turn off the oven and let them cool inside for an additional 30 minutes to an hour, allowing them to dry out and maintain their crisp texture.
Notes
Ensure that your mixing bowl and beaters are clean and free of grease to achieve maximum volume when whipping the egg whites.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free