Description
Light and airy peppermint meringue kisses that are crisp on the outside with a delicate melt-in-your-mouth texture inside. Flavored with peppermint extract and decorated with red stripes for a festive touch, these meringues are perfect holiday treats or elegant dessert accents.
Ingredients
Scale
Meringue Mixture
- 1 ½ cups granulated sugar
- 6 large egg whites (room temperature)
- ¼ teaspoon lemon juice
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
Decoration
- Red gel food coloring
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 200℉ and line two baking sheets with parchment paper to prevent sticking and make for easy cleanup.
- Prepare double boiler: Add 1 inch of water to a medium saucepan and bring it to a slight simmer to gently heat the egg whites and sugar mixture without direct heat.
- Combine egg whites and sugar: In the heatproof bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, making sure the bowl doesn’t touch the water to avoid overheating.
- Heat and whisk mixture: Constantly whisk the mixture until it reaches 140℉ to dissolve the sugar and create a smooth meringue base. Remove from the heat and transfer the bowl to the stand mixer fitted with a whisk attachment.
- Whip to soft peaks: Whip the warmed egg white and sugar mixture until soft peaks form, which provides the base structure for the meringue.
- Add flavorings and whip to stiff peaks: Add the lemon juice, salt, vanilla extract, and peppermint extract. Continue whipping at high speed for 10-15 minutes until stiff peaks form and the mixture pulls away from the bowl sides, holding firm peaks.
- Prepare piping bag with stripes: Use a toothpick to create 3 vertical lines of red gel food coloring on the inside of the piping bag to create peppermint stripes on the meringue when piped.
- Fill piping bag: Carefully spoon the meringue into the piping bag and twist the top closed, filling it only halfway to two-thirds full to maintain control while piping.
- Anchor parchment paper: Pipe 4 small dots of meringue under the corners of the parchment-lined baking sheets to keep the paper secured and prevent it from shifting during baking.
- Pipe meringue kisses: Pipe quarter-sized dollops of meringue onto the baking sheets with about ½ inch spacing. Slow down the piping as you lift the bag to create the classic kiss shape with a peak.
- Bake meringue: Bake for 1 ½ to 2 hours at 200℉ until the outsides are crisp to the touch. After baking, turn off the oven and allow the pans to cool completely inside the oven to avoid cracking.
- Remove and store: Once cooled, gently lift the peppermint meringue kisses from the parchment. Store in an airtight container at room temperature and avoid refrigeration to preserve texture and prevent tackiness.
Notes
- Use room temperature egg whites to achieve maximum volume and stability when whipping.
- The lemon juice helps stabilize the meringue and improve its texture.
- Do not refrigerate the finished meringues as moisture will cause them to become sticky and lose their crispness.
- Gel food coloring is recommended for vibrant stripes without affecting the meringue texture.
- Make sure to monitor oven temperature accurately to prevent browning or cracks in the delicate meringues.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint meringue kisses, meringue cookies, peppermint dessert, holiday treats, meringue recipe
