Recipe | Peppermint Meringues

Image Courtesy of
Adam Harris
Love holiday treats, but watching your weight? (Who isn't??) This gem of a recipe was shared with us by Adam Harris! He mentioned that "they were easy, but take forever to bake."  ...We don't know about you, but we think they look worth the added patience! Yum! Thank you for sharing Adam!

Content Info: Servings: 30 • Serving Size: 3 cookies • Old Points: 0pts • Points+: 1 Calories: 21 • Fat: 0g • Carb: 5g • Fiber: 0g • Protein: 0.5g • Sugar: 5g, Sodium: 6mg

• 3 large egg whites
• 3/4 cup sugar
• 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract
• Red gel-paste food coloring


Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed container.

Makes 90 - 100 small cookies.
Source:, Adapted from Martha Stewart

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