This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
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!
(Recipe modified on 12/6/23.)
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.
More Tea Party Sweets to Try
- Belgian Chocolate Raspberry Truffles
- Chocolate Caramel Pecan Clusters
- Glazed English Walnuts
- Toffee Coated Pretzel Sticks
Ingredients for Tea Party Peppermint Meringues
(See the full recipe at the bottom of this post.)
- large eggs for egg whites
- salt
- cream of tartar
- granulated sugar
- peppermint candy canes
Instructions for Making This Recipe
Preheat oven to 225 degrees. 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).
See more Candies Here. Browse Holiday Baking Recipes Here. View Tea Party Ideas Here.
Tea Party Peppermint Meringues
(As an Amazon Associate, I earn from qualifying purchases.)
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)
Instructions
- Preheat oven to 225 degrees. 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.
Make the Meringues
- In a large mixing bowl, combine 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 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
