Peppermint Meringue Kisses are delightful, airy treats that melt in your mouth with each bite. These sweet, chewy meringues have a lovely minty flavor and a festive touch of red stripes, making them perfect for any holiday gathering or special occasion.
Why Make This Recipe
Making Peppermint Meringue Kisses is a fun and creative way to impress your friends and family. These light and sweet meringues are not only easy to make but also add a pop of color and flavor. They are perfect for holiday desserts, gift-giving, or simply enjoying with a cup of hot cocoa. Plus, they are gluten-free, making them a great option for those with dietary restrictions.
How to Make Peppermint Meringue Kisses
Ingredients:
- 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
- Red gel food coloring
Directions:
- Preheat the oven to 200°F and line two baking sheets with parchment paper.
- Add 1 inch of water to a medium saucepan and bring it to a slight simmer.
- In a heatproof bowl of a stand mixer, combine the egg whites and sugar. Whisk together until mixed, then place the bowl over the simmering water, ensuring it does not touch the water.
- Whisk the egg whites and sugar constantly until the mixture reaches 140°F. Remove from heat and attach the bowl to the stand mixer with the whisk attachment. Whip until soft peaks form.
- Add the lemon juice, salt, vanilla extract, and peppermint extract. Whip until stiff peaks form. The meringue should pull away from the sides of the bowl, and the peaks should stand straight when you lift the whisk. This can take 10-15 minutes of high-speed whipping.
- Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make three lines of red gel food coloring up the inside of the piping bag to create distinct red stripes.
- Carefully spoon the meringue into the piping bag and twist it closed at the top, filling it about halfway.
- Pipe four small dots of meringue under the corners of the parchment paper to keep it in place.
- Pipe quarter-sized dots of meringue, slowing your piping as you lift the bag to form the classic kiss shape. Leave about ½ inch between each kiss.
- Bake for 1 ½ to 2 hours until the kisses feel crisp to the touch. Turn off the oven and let the pan cool inside the oven.
- Once cooled, gently remove the kisses from the parchment paper. Store them in an airtight container or serve immediately. Avoid refrigerating or leaving uncovered, as this can make the meringue sticky.
How to Serve Peppermint Meringue Kisses
You can serve Peppermint Meringue Kisses on a festive platter for a holiday party or as a sweet treat after dinner. They can also be packaged nicely as gifts for friends and family. Enjoy these meringues with your favorite hot beverage for a delightful experience.
How to Store Peppermint Meringue Kisses
To keep your Peppermint Meringue Kisses fresh, store them in an airtight container at room temperature. This will help maintain their crispness. Do not refrigerate them, as moisture can make them soft and sticky.
Tips to Make Peppermint Meringue Kisses
- Use room temperature egg whites for better volume.
- Be careful when transferring the bowl over simmering water; a splash could result in your meringue being ruined.
- Mix the coloring gently to keep the swirls intact.
- Pipe the kisses close together on the baking sheet but ensure enough space for them to expand while baking.
Variation
You can experiment with other flavors by replacing the peppermint extract with options like almond or vanilla. You can also use different colors of gel food coloring to suit various themes and occasions.
FAQs
Q: Can I use egg whites from a carton?
A: Yes, you can use liquid egg whites from a carton. Just make sure to measure 6 large egg whites.
Q: Can I double the recipe?
A: Yes, you can double the recipe, but make sure to bake them in batches to allow for sufficient space on the baking sheets.
Q: How can I tell when the meringue is done baking?
A: The meringue kisses should feel dry and crisp on the outside when baking is finished, and they should lift off the parchment paper easily.
Peppermint Meringue Kisses
Ingredients
Meringue Base
- 1.5 cups granulated sugar
- 6 large egg whites (room temperature) Use room temperature for better volume.
- 0.25 teaspoon lemon juice
- 1 pinch salt
- 0.5 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring For decoration.
Instructions
Preparation
- Preheat the oven to 200°F and line two baking sheets with parchment paper.
- Add 1 inch of water to a medium saucepan and bring it to a slight simmer.
- In a heatproof bowl of a stand mixer, combine the egg whites and sugar. Whisk together until mixed, then place the bowl over the simmering water, ensuring it does not touch the water.
- Whisk the egg whites and sugar constantly until the mixture reaches 140°F.
- Remove from heat and attach the bowl to the stand mixer with the whisk attachment. Whip until soft peaks form.
Mixing and Piping
- Add the lemon juice, salt, vanilla extract, and peppermint extract. Whip until stiff peaks form.
- Prep your piping bags by either snipping the end for round piping or fitting with a large star tip.
- Use a toothpick to make three lines of red gel food coloring up the inside of the piping bag to create distinct red stripes.
- Carefully spoon the meringue into the piping bag and twist it closed at the top, filling it about halfway.
- Pipe four small dots of meringue under the corners of the parchment paper to keep it in place.
- Pipe quarter-sized dots of meringue, leaving about ½ inch between each kiss.
Baking
- Bake for 1 ½ to 2 hours until the kisses feel crisp to the touch.
- Turn off the oven and let the pan cool inside the oven.
Serving
- Once cooled, gently remove the kisses from the parchment paper. Store them in an airtight container or serve immediately.
