Mint Meringues
Brighten up your dessert table with these irresistibly light and airy Mint Meringues! Delicately crisp on the outside and delightfully melt-in-your-mouth on the inside, these sweet treats combine the refreshing flavor of peppermint with just a hint of optional green food coloring for a festive touch. With only four main ingredients, this recipe is not only simple but also impressively elegant. For added indulgence, fold in mini chocolate chips for bursts of chocolatey goodness in every bite. Perfect for holiday gatherings or as a year-round treat, these meringues are a low-effort, high-reward dessert that’s naturally gluten-free and sure to please any crowd.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 0.5 teaspoons Peppermint extract
- 4 drops Green food coloring (optional)
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a large, clean, and dry mixing bowl, add the egg whites. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become frothy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and continue beating until stiff peaks form. This means the mixture should be glossy, and when you lift the whisk, the peaks should stand up straight without falling over.
Gently fold in the peppermint extract and green food coloring (if using) until evenly combined. Be careful not to deflate the egg whites.
If using mini chocolate chips, gently fold them into the meringue mixture.
Transfer the meringue mixture into a piping bag fitted with a star tip or any tip of your choice (you can also use a spoon if you don’t have a piping bag). Pipe or spoon small mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Place the baking sheets into the oven and bake for 90 minutes. Avoid opening the oven door during this time.
After 90 minutes, turn off the oven and let the meringues cool inside the oven for at least 1 hour. This will help them set and become crisp.
Once completely cool, gently remove the meringues from the parchment paper. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 226.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
