Pink Peppermint Meringues

Pink Peppermint Meringues

Pink Peppermint Meringues


Makes about 74 meringues


3 egg whites
1/8 teaspoon peppermint extract
5 drops red food coloring
1/2 cup superfine sugar*
6 sugar-free peppermint candies, finely crushed

*Or, 1/2 cup granulated sugar processed in food processor 1 minute until very fine, or sugar substitute baking blend of your choice.


  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.

Nutritional Information

Serving Size: 1 meringue
Calories 6
Calories from Fat <1 %
Total Fat <1 g
Carbohydrate 2 g
Protein <1 g
Sodium 3 mg

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