Vanilla Peppermint Meringues
These pretty and delicate Vanilla Peppermint Meringues are simple to make, naturally gluten-free, and the perfect festive garnish for hot drinks!
Servings: 24 meringues
Calories: 18kcal
Ingredients
- 2 egg whites * room temperature
- ⅛ teaspoon cream of tartar
- ½ cup granulated white sugar
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 4 drops red food coloring (optional)
Instructions
- Preheat the oven to 225℉. Line a large baking sheet with parchment paper.
- Using a stand mixer with the whisk attachment or a handheld mixer, whip the egg whites and cream of tartar together at high speed until soft peaks form.2 egg whites, ⅛ teaspoon cream of tartar
- While still mixing, very slowly add the sugar. Continue mixing at high speed for 5 minutes or until stiff glossy peaks form.½ cup granulated white sugar
- Very gently fold in the peppermint extract, vanilla, and food coloring. Transfer the meringue to a piping bag fitted with a large piping tip. Pipe the meringues onto a baking sheet lined with parchment paper, leaving about 1 inch between each one.¼ teaspoon peppermint extract, ¼ teaspoon vanilla extract, 4 drops red food coloring
- Bake in a 225℉ for 45 minutes without opening the oven door. Turn off the oven and let the meringues sit in the oven without opening the door for another 1 hour. Remove from the oven and let cool fully. Enjoy!
Notes
- I recommend only using fresh, separated egg whites for this recipe, not carton egg whites, as I'm not sure if the meringue will whip up properly. Make sure the egg whites do not have any residue of yolk, as the fat will also prevent them from whipping up properly.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.02g | Sodium: 4mg | Potassium: 7mg | Sugar: 4g | Calcium: 0.2mg | Iron: 0.005mg