If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Monday, December 10, 2012

Egg Recipe #34 Peppermint Meringues

I made these for our 30's club that meets tomorrow. We are having a cookie exchange and I thought these were more of a Christmas cookie than the orange meringues.  I going to pack them in egg cartons.  I'll have it in the next post here in a while.

Peppermint Meringues

Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 5 Hours
Servings: 48

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
A few drops of peppermint extract
1/2 cup white sugar
2 peppermint candy canes, crushed

1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, and a few drops of peppermint extract,  continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Very Yummy!


  1. They look wonderful, mouthwatering good. Lucky friends.

    1. Thank you they are light, fluffy and a burst of peppermint


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