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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 29.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.2 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.4 g

View full nutritional breakdown of Peppermint Meringues calories by ingredient
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Peppermint Meringues

Submitted by: CHEF_MEG
Peppermint Meringues

Introduction

A light and minty holiday cookie! A light and minty holiday cookie!
Number of Servings: 36

Ingredients

    Cookie:
    3 egg whites (yields 1/2 cup)
    1/4 teaspoon cream of tartar
    1/4 cup water
    3/4 cup sugar
    1 tablespoon crushed peppermint candies

    To decorate:
    1 tablespoon crushed peppermint candy
    1/3 cup bittersweet chocolate


Tips

Egg whites will not whip up properly if there is any fat in the bowl or on the beaters. Wipe down the inside of my mixing bowl and beaters with vinegar water to remove any residue.

I used a piping bag and tip for my swirls, if you don't have one just use teaspoons and drop the meringue onto the sheet pans.


Directions

What's the difference between soft and stiff peaks? Turn off the mixer and lift it out of the egg whites. If a peak forms but falls to one side, it's a soft peak. If it stays upright, it's a stiff peak.
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Preheat the oven to 200 degrees F. Line three sheet pans with parchment paper.

Using a whisk attachment on a hand or stand mixer, whisk together the egg whites and cream of tartar. The egg whites should have soft peaks and be moist and shiny.

Meanwhile, place the water and sugar in a small saucepan and bring to a boil, then simmer for one minute. Remove from heat.

Slowly add the syrup to the egg whites and continue whipping until stiff peaks form. Fold in the crushed candy. Pipe or spoon the egg whites onto sheet pans, 12 per pan. Place in the preheated oven, and turn off the heat. Let the meringues rest in the oven for at least 8 hours, or overnight.

Place the chocolate in a microwave-safe bowl. Microwave on low in 30-second increments, stirring after each one. Remove from heat when the chocolate is 3/4 melted. (The chocolate will continue to melt after it stops cooking.) The chocolate will take about 2 minutes to melt, depending on your microwave.

Dip each meringue cookie into the chocolate and sprinkle on the remaining crushed peppermints.

Makes 36 cookies.



Serving Size: Makes 36 cookeis






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Member Ratings For This Recipe



  • 4 of 6 people found this review helpful
    Is anyone else as bothered as I am that the photos do not show the actual results of a recipe but a pretty "cookbook" photo? The photos for Chef Meg's Cocoa Meringue Shells and Chef Meg's Peppermint Meringues are identical! - 1/6/12

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  • 1 of 1 people found this review helpful
    DOES the sugar water need to be cooled, before adding to meringue? Looks like chocolate is in the meringue,also
    Yes Rich, I would think there would be some red specks through it! - 7/23/12

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  • 1 of 1 people found this review helpful
    Very good. - 6/26/12

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  • 1 of 1 people found this review helpful
    I love these! - 1/9/12

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  • I tried to make this recipe twice today and when it came to adding the syrup, everything went wrong and I could not get any sort of peaks to form. I'm very disappointed as I was going to give these to friends and family as Christmas gifts this year. :/ - 12/22/13

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  • are you supposed to cover the cookies in the chocolate or just dip the bottom? the picture and the directions don't jive. they look good but I need clarification before I try to make them. - 12/3/13

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  • I too am concerned about cooling the syrup, I would think it would cook the egg whites if put in only a minute after taking off the heat. Has anyone tried this recipe yet & have an answer? I would like to try it while I am off work this week. - 11/17/12

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  • 0 of 1 people found this review helpful
    well I tried the other meringue recipe but it was really unsuccessful. they were flat and somewhat burnt. so I would like to give this one a try but I am concerned that the syrup would cook the egg whites..and yes Rich in NFPA 2..it does bother me that the pictures are the same - 1/13/12

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