Peppermint meringues

    5 hours

    The colour of these meringues make them great fun to make for Christmas dessert or to give as gifts.

    3 people made this

    Serves: 48 

    • 2 egg whites
    • 1/8 teaspoon salt
    • 1/8 teaspoon cream of tartar
    • 100g caster sugar
    • 2 candy canes, crushed

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:3hr10min cooling  ›  Ready in:5hr 

    1. Preheat oven to 110 C / Gas mark ¼. Line 2 baking trays 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, continuing to beat until whites form stiff peaks. Drop by spoonfuls, 2cm apart, onto the prepared trays. Sprinkle crushed candy canes over the meringues.
    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.

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    Reviews in English (502)


    Let me save you the headache of making the mistake I did... I have never made meringue before, and I thought, "How could 2 egg whites possible make 48???" So I doubled the recipe. I never did get "stiff peaks" so I dumped and started over, this time following the recipe...mostly. I didn't have candycanes, so I used peppermint extract and green food coloring. I followed one other poster's advice and used a ziploc baggie with a corner cut out to pipe out perfect little hershey's kiss sized meringues. I got at least 48! I found that after cooking for the 1.5 hrs, I only had to let them sit in there for about an hour more, and they were perfectly done. Very easy, no fat, probably could be done with splenda to be low cal as well.  -  06 Nov 2005  (Review from Allrecipes US | Canada)


    This is a great recipe, but I just had to clarify one of the suggestions made by another reviewer. Meringue CANNOT be made with Splenda. It won't set correctly and will be a waste of your time, promise.  -  24 Nov 2006  (Review from Allrecipes US | Canada)


    As a long time meringue maker and daughter of professional bakers, let me share a few tips. First of all, check your oven temperature. Put a thermometer in your oven and see if it's running hotter than your set temp. Never put meringues on foil, always use parchment paper. They slide right off. Never, ever let any egg yolk get into your egg whites. They will not stiffen properly if even the smallest amount of egg yolk gets into your egg whites. Make sure you add the sugar slowly, beating well in between each addition. Don't try to beat egg whites by hand, always use a mixer. You need that extra speed and the air that gets into your whites with a mixer. Using a whisk will not achieve that result and a mixer is so much easier and quicker, too. Bring your eggs to room temp before trying to beat them. It just works better. Adjust the baking time based on the size of your meringues. Never take the meringues out until they're completely cool. Once they're cool, humidity shouldn't affect them at all. Meringues are so versatile and you can play with the flavors which makes them so much fun to make. They're really one of the easiest cookies you can make but you do have to be careful and you do have to follow the directions or they will be a flop.  -  22 Dec 2010  (Review from Allrecipes US | Canada)