Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. 1/8 teaspoon peppermint extract

  3. 5 drops red food coloring

  4. 1/2 cup superfine sugar*

  5. 6 sugar-free peppermint candies, finely crushed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°F. Line 2 cookie sheets with parchment paper; set aside.

  2. Beat egg whites in medium bowl with electric mixer at medium-high speed about 45 seconds or until frothy. Stir in peppermint extract and food coloring. Add sugar, 1 tablespoon at a time, while mixer is running. Continue beating until egg whites are stiff and glossy.

  3. Drop meringue by teaspoonfuls into 1-inch mounds on prepared cookie sheets; sprinkle evenly with crushed peppermint candies.

  4. Bake 2 hours or until meringues are dry when tapped. Transfer parchment paper with meringues to wire racks to cool completely. When cool, peel meringues off parchment; store in airtight container.


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