I like to make Tea Party Peppermint Meringues sometime during the holidays, whether before Christmas or even during the 12 Days of Christmas. Our girls adore them! It’s also a great way to use up those leftover Christmas candy canes!
Meringue Cookies are so easy to make. They are simply sweetened egg whites, whipped into a stiff meringue. Then you flavor them with crushed peppermint candy canes and bake for a long period in a low-heated oven until they harden.
But when you bite into them, they melt in your mouth like a sweet, weightless cloud! Perfect for a tea party or even for a finger-food party.
Instructions for Making This Recipe
Preheat oven to 225°F. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.
Prepare the Ingredients
Place unwrapped candy canes in a plastic freezer bag. Using the smooth side of a meat tenderizing mallet, finely crush the candy. Set aside until ready to use.
Using prep bowls, carefully separate the egg whites from the yolks, using care not to get any yolk in the egg whites.
Save the egg yolks to add to an egg casserole, omelette, Creme Brulee or Tiramisu! See recipes that use Egg Yolks Here.
Making the Meringues
In a large mixing bowl, combine the separated egg whites, salt, and cream of tartar. Whisk on medium-high speed to incorporate 30-40 seconds.
Increase beating speed to high, adding sugar one tablespoon at a time. Continue beating for 5-7 minutes until stiff peaks form.
Drop by teaspoonfuls onto prepared baking sheet. Sprinkle with crushed peppermint candies.
Bake in preheated oven for 90 minutes. Turn off heat, and leave candy in oven with door ajar for one hour to cool.
Remove from foil and store in a covered container in a cool, dry place for up to 3 weeks.
This recipe will make 3 dozen candies (or cookies).
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Tea Party Peppermint Meringues
Ingredients
- 2 large egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 medium peppermint candy canes crushed
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Instructions Click to Start Cooking
- Preheat oven to 225℉. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.
- Place unwrapped 2 medium (2 medium) peppermint candy canescandy canes in a plastic freezer bag. Using the smooth side of a meat tenderizing mallet, finely crush the candy. Set aside until ready to use.
- Using prep bowls, carefully separate the 2 large (2 large) egg whites from the yolks, using care not to get any yolk in the egg whites.
- In a large mixing bowl, combine egg whites, 1/8 teaspoon (0.62 ml) salt, and 1/8 teaspoon (0.62 ml) cream of tartar. Whisk on medium-high speed to incorporate 30-40 seconds.
- Increase beating speed to high, adding 1/2 cup (100 g) granulated sugar one tablespoon at a time. Continue beating for 4-6 minutes until stiff peaks form.
- Drop by teaspoonfuls onto prepared baking sheet. Sprinkle with crushed peppermint candies.
- Bake in preheated oven for 90 minutes. Turn off heat, and leave candy in oven with door ajar for one hour to cool.
- Remove from foil and store in a covered container at room temperature. Makes 3 dozen cookies.
Nutrition
Did you make this recipe?
Let me know how it turned out!
