Peppermint Meringues

These Peppermint Meringues are light and fluffy, with a hint of peppermint flavor. They’re perfect for the holidays, or any time you need a little boost of minty freshness!


  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 2 peppermint candy canes, crushed


1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks.

3. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

4. Bake for 1 1/2 hours in preheated oven without letting them brown.

5 Turn off oven but keep door ajar and let meringues sit in the oven until completely cool before loosening from foil with metal spatula..

6 Store loosely covered in a cool dry place for up to 2 months

Nutrition Facts

  • Serving size: 1 meringue cookie
  • Calories: 20
  • Fat: 0 g
  • Sodium: 45 mg
  • Carbohydrates: 5 g
  • Protein: 0 g
Peppermint Meringues

Can you use granulated sugar instead of caster sugar for Pavlova?

Pavlova is a classic dessert that originates from Australia and New Zealand. It is made with a meringue base, which is then topped with fresh fruit and whipped cream. The meringue mix needs to have sugar that dissolves easily, so caster sugar is the best type of sugar to use. However, if you don’t have access to caster sugar, you can use regular granulated sugar instead. Just make sure to pulse it in a food processor first to make the granules smaller so they will dissolve more easily in the meringue mix.

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Can you use granulated sugar instead of caster sugar in meringues?

Yes, you can use granulated sugar instead of caster sugar in meringues. The most common types of sugar used are granulated sugar and castor sugar. Both give a traditional meringue, with granulated sugar giving a slightly grainier texture as it dissolves more slowly. You may need to beat the mixture for a bit longer to break up the grains if you’re using granulated sugar.

Caster sugar is often preferred because it dissolves more quickly and evenly, resulting in a smoother texture. However, either type of sugar will work fine in meringues. So if you don’t have caster sugar on hand or want to save some money by using what you already have, go ahead and use granulated Sugar instead.

Which type of sugar is better for whisking egg whites?

Superfine sugar is often used in baking because it dissolves more quickly than granulated sugar. When you’re whisking egg whites, you want the sugar to dissolve as quickly as possible so that it can start stabilizing the egg whites. That’s why superfine sugar is the better choice for this purpose.

What happens if you use granulated sugar in meringue?

Meringue is a light, airy dessert made from whipped egg whites and sugar. The most common types of sugar used for meringue are granulated sugar and castor sugar. Both of these sugars will give your meringue a traditional taste and texture. However, granulated sugar will dissolve more slowly than castor sugar, which may result in a slightly grainier texture. You may need to beat the batter a bit longer to break up the grains if you use granulated sugar instead of castor sugar.

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Which sugar is best for meringues?

There are two types of sugar that can be used for meringues: regular granulated sugar and superfine sugar. Superfine sugar has smaller crystals than regular granulated sugar, which means it dissolves more easily and completely when whipped up with egg whites. This can give your meringue a smoother texture and prevent it from being grainy.

That said, you can still make a perfectly delicious meringue with regular granulated sugar. The key is to make sure the sugar is fully dissolved before adding it to the egg whites. To do this, simply heat the sugar in a pan over low heat until it becomes liquid. Then, remove the pan from the heat and let it cool for a few minutes before proceeding with the recipe.

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