Peppermint Meringue Kisses Recipe

Introduction

Peppermint Meringue Kisses are light, airy, and bursting with festive peppermint flavor. These delicate treats have a crisp exterior and melt-in-your-mouth texture, perfect for holiday gatherings or a sweet snack any time of year.

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

Instructions

1. Step 1: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
2. Step 2: Add 1 inch of water to a medium saucepan and bring to a slight simmer.
3. Step 3: In a heatproof bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over the simmering water, ensuring the bowl does not touch the water, and whisk constantly.
4. Step 4: Continue whisking until the mixture reaches 140℉. Remove from heat and attach the whisk to the stand mixer. Whip until soft peaks form.
5. Step 5: Add lemon juice, salt, vanilla extract, and peppermint extract. Whip on high until stiff peaks form and the meringue pulls away from the bowl sides. This takes about 10–15 minutes.
6. Step 6: Prepare your piping bag by snipping the end or fitting a large star tip. Use a toothpick to drag three lines of red gel food coloring inside the bag for peppermint stripes.
7. Step 7: Spoon the meringue into the piping bag, filling it about halfway to two-thirds full, then twist the top closed carefully.
8. Step 8: Pipe four small dots of meringue under each corner of the parchment paper to secure it and prevent the paper from moving during baking.
9. Step 9: Pipe quarter-sized dots of meringue onto the baking sheet. Slowly lift the bag while piping to create the classic kiss shape. Leave about ½ inch between each meringue.
10. Step 10: Bake for 1½ to 2 hours until the meringues are crisp on the outside. Turn off the oven and allow the pans to cool completely inside the oven before removing.
11. Step 11: Gently lift the kisses off the parchment. Store in an airtight container or serve immediately. Avoid refrigeration or leaving uncovered to prevent the meringue from becoming sticky.

Tips & Variations

• Use room temperature egg whites for better volume and easier whipping.
• Experiment with different extracts like almond or vanilla for unique flavors.
• For a more festive look, alternate red and green gel lines in the piping bag.
• If you don’t have a stand mixer, a hand mixer with a whisk attachment also works, although whipping times may be longer.

Storage

Store peppermint meringue kisses in an airtight container at room temperature for up to one week. Do not refrigerate as moisture will cause them to become soft and sticky. If they lose their crispness, bake them briefly at a low temperature to re-crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meringue kisses ahead of time?

Yes, you can prepare and bake them a few days in advance. Store them in an airtight container to maintain their crisp texture until ready to serve.

Why is my meringue sticky or weepy?

Sticky or weepy meringue can result from humidity or storing them uncovered. Always store them in an airtight container and avoid humid environments to keep them dry and crisp.

Peppermint Meringue Kisses Recipe

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★★★★★

4.7 from 64 reviews

Light, airy, and delightfully peppermint-flavored meringue kisses that are crisp on the outside with a melt-in-your-mouth texture. Perfect as a festive treat or a refreshing dessert accompaniment packed with peppermint extract and decorated with red stripes resembling classic candy canes.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: Approximately 40–50 meringue kisses 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups granulated sugar
• 1 pinch salt

Wet Ingredients

• 6 large egg whites (room temperature)
• ¼ teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 teaspoon peppermint extract

Additional

• Red gel food coloring

Instructions

1. Preheat Oven and Prepare Baking Sheets. Preheat the oven to 200℉ (93℃) and line two baking sheets with parchment paper to prevent sticking and bake evenly.
2. Create a Double Boiler Setup. Pour about 1 inch of water into a medium saucepan and bring it to a slight simmer. This will be used to gently warm the egg whites and sugar mixture for stabilization.
3. Combine Egg Whites and Sugar. In a heatproof mixing bowl attached to a stand mixer, add the egg whites and granulated sugar. Whisk together until combined smoothly to start the warming process over the simmering water, making sure the bowl does not touch the water.
4. Heat and Whisk the Mixture. Whisk the egg whites and sugar constantly over the double boiler until the mixture reaches 140℉ (60℃) to ensure the sugar is fully dissolved and the mixture is safe to eat. Remove the bowl from the heat afterward.
5. Whip to Soft Peaks. Fit the bowl onto the stand mixer with the whisk attachment and whip the mixture until soft peaks form. This step aerates the meringue base and begins to create the fluffy structure.
6. Add Flavorings and Continue Whipping. Add the lemon juice, salt, vanilla extract, and peppermint extract to the mixture. Continue whipping at high speed until stiff peaks form, and the meringue pulls away from the bowl sides. This will take approximately 10-15 minutes and is essential for the perfect texture.
7. Prepare Piping Bags with Color. Fit a piping bag with a round or large star tip. Using a toothpick, draw 3 lines of red gel food coloring inside the piping bag to create peppermint candy stripes within the piped meringue.
8. Spoon and Fill Piping Bag. Carefully transfer the meringue into the prepared piping bag, filling it about halfway to two-thirds full to allow easy piping without overfilling.
9. Anchor Parchment Paper. Pipe 4 small dots of meringue under the four corners of each parchment-lined baking sheet and gently press down. This prevents the parchment paper from moving or curling while baking.
10. Pipe Meringue Kisses. Pipe quarter-sized dots of meringue onto the baking sheets, slowly lifting the bag as you pipe to create the traditional kiss shape. Leave about half an inch between kisses and fill the sheets generously, maintaining good spacing.
11. Bake the Meringue Kisses. Bake in the preheated oven for 1 ½ to 2 hours, or until the meringue kisses are crisp to the touch on the outside. After baking, turn off the oven and allow the pans to cool completely inside the oven to prevent cracking or collapsing from sudden temperature changes.
12. Remove and Store. Once cooled to room temperature, remove the meringue kisses gently from the parchment paper. Store them in an airtight container to maintain crispness. Avoid refrigerating or leaving them uncovered as humidity will cause the meringues to become sticky and lose their texture.

Notes

• Use room temperature egg whites to achieve maximum volume when whipping.
• Double boiler heating ensures the sugar is fully dissolved and the meringue is safe to eat.
• Whipping to stiff peaks is critical for holding the kiss shape during baking.
• Do not refrigerate meringue kisses; store in an airtight container at room temperature.
• Use gel food coloring to prevent adding extra liquid which can deflate the meringue.
• Cooling the meringues in the oven with the door closed prevents cracking and preserves texture.

Keywords: Peppermint Meringue Kisses, peppermint candies, holiday dessert, meringue recipe, peppermint flavor, festive treat, Christmas dessert