Recipe of Today: Peppermint Meringue

Recipe of Today: Peppermint Meringue

Ingredients: (Approximately 40 Meringue Kisses)

  • 3 large egg whites
  • ¾ cup granulated sugar
  • ½ tsp peppermint extract
  • red gel food coloring (optional)
  • crushed candy canes or peppermint candies for decoration (optional)


  • Preheat your oven to 200°F and line a baking sheet with parchment paper. Ensure that your Kitchenin KM50 Stand Mixer and mixing bowl are clean and free from any grease or oil, as this can affect the meringue.
  • Carefully separate the egg whites from the yolks. It's crucial to ensure there are no traces of yolks in the whites, as even a small amount of yolk can prevent the egg whites from whipping properly.
  • Place the egg whites in the clean mixing bowl of your Kitchenin KM50 Stand Mixer. Use the whisk attachment. Start the mixer on low speed and gradually increase it to medium-high as the egg whites become frothy. Continue to beat until soft peaks form. You should be able to lift the whisk attachment, and the peaks will curl down gently.
  • While continuing to beat the egg whites, slowly add the granulated sugar, about a tablespoon at a time. Allow each addition to mix in before adding more.
  • Once all the sugar is added and the meringue is glossy and holds stiff peaks, add the peppermint extract. If you want a festive twist, you can also add a few drops of red gel food coloring to create a lovely pink hue. Continue mixing until the extract and coloring are fully incorporated.
  • Prepare a piping bag with a large star tip, or any tip of your choice. Spoon the meringue into the bag. Pipe small "kisses" or dollops of meringue onto the parchment-lined baking sheet. Leave some space between each meringue as they will expand slightly while baking.
  • For extra flavor and a festive look, sprinkle crushed candy canes or peppermint candies on top of the meringue kisses before baking.
  • Place the baking sheet in the preheated oven and bake the meringues for about 1.5 to 2 hours or until they are dry, crisp, and easily lift off the parchment paper. Be patient; slow baking at a low temperature is key to creating light, airy meringues.
  • Once baked, turn off the oven and leave the meringues inside to cool for about an hour or longer. This gradual cooling helps prevent them from cracking. Your peppermint meringue kisses are now ready to serve. Enjoy!

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