Peppermint Meringue Kisses

Meringue kisses are so yummy (to me). They are wonderful little treats to give as gifts because they can be transported & stored so easily. The downfall is that they can be quite expensive at the store. Let me tell you how EASY these are to make at home and not only are they easy you can make tons of different flavors! Today I am making peppermint meringues (you know….since it’s the holiday season.) Aren’t they cute?

Peppermint Meringue Kisses

Adapted from  baking.com

(servings will vary – this batch made 48 small meringue kisses for me)
3 large egg whites
¼ teaspoon cream of tartar
¾ cup of granulated sugar
¼ teaspoon peppermint extract
Red gel-paste food coloring

  1. Preheat oven to 200F. Line two baking sheets with parchment paper or silicone liners. Set aside. Fit a pastry bag or ziplock bag with an open star tip. Set aside.
  2. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy. Add the cream of tartar and continue beating the whites until they hold soft peaks. Add the sugar gradually and continue to beat until the meringue holds very stiff peaks. Beat in peppermint extract. I placed a few good sized drops of gel color in the mixture and did NOT MIX. It will create a swirl once you start piping onto the baking sheet.

"stiff peaks"

  1. Pipe small (3/4-inch high) star shapes onto prepared baking sheets. Refill bag as necessary. Bake cookies, rotating halfway through, until crisp but not brown, about 1 hour to 1 hour 15 minutes. Let cool completely on wire racks. Store cookies in an airtight container

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

14 Responses “Peppermint Meringue Kisses”

  1. Aimee December 8, 2011 8:08 am #

    They are too cuteee!! I love meringues too.. thanks for sharing

  2. simplylovefood December 8, 2011 9:44 am #

    Thank you Aimee!

  3. Maja December 8, 2011 11:35 am #

    How beautiful they are!

  4. simplylovefood December 8, 2011 2:28 pm #

    Thank you so much!

  5. Rhonda December 10, 2011 2:15 pm #

    I love these, how sweet they are. I think I’ll be making them this year. Thanks.

  6. simplylovefood December 10, 2011 7:13 pm #

    Thanks Rhonda. I am glad you liked them! ;)

  7. Barbara | Creative Culinary December 11, 2011 5:26 pm #

    I’ve made meringues too…in a Christmas shape with white chocolate ornaments. They are now gone and must make more so thinking I might try the peppermint. Umm…with a chocolate drizzle.

  8. simplylovefood December 11, 2011 7:09 pm #

    Oh goodness the peppermint with the chocolate drizzle is one of my faves…. (I have a mix of those 2 flavors coming up soon!)

  9. Patricia Miller December 12, 2011 7:24 am #

    These are beautiful! Could you tell me what size star tip you used to make these? I’m going to be making these this Christmas and I’m having a hard time figuring out for sure what size tip to use. Thanks!!

  10. simplylovefood December 12, 2011 9:06 am #

    HI Patricia! The tip I used was a large star tip (Wilton 4B). Mine in reality were about the size of a silver dollar. I hope this helped and thank you for the comment :)

  11. Karen March 11, 2012 9:09 pm #

    These look wonderful! Do you know if they freeze well?Thinking they may be great for a wedding.

  12. simplylovefood March 11, 2012 9:24 pm #

    Hi Karen- You know i have actually tried to freeze them and for me personally they were just not the same as fresh ones…..They became VERY rubbery and just not good…….That’s just my personal experience with freezing these. I hope this helps :)

  13. Karen March 16, 2012 8:26 am #

    Thank you so much for the heads up on freezing them! About how far ahead could you make these and they still taste good?

  14. simplylovefood March 16, 2012 9:17 pm #

    No problem Karen! I would say if you make them a good 2-3 days ahead and keep them tightly sealed in an airtight container they will be JUST fine :) )))))))

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