Peppermint Meringues

Course Dessert


  • 9 large egg whites  room temp (9.5 oz or 270 grams)
  • Cream of tarter or a few drops of lemon juice (optional)
  • 1 1/3 cups superfine sugar  (9.5 oz or 270 grams)
  • 1/8 - 1/4 tsp peppermint extract
  • Red food color paste


  • Preheat oven to 200°F degrees. Place bonMat on Perforated Baking Sheet.
  • Whisk egg whites and a pinch of cream of tarter on medium low speed until foamy. Add sugar very slowly (1 tbsp at a time) and whisk until sugar dissolves and soft peaks form. Add peppermint extract. Gradually increase speed to medium high and whisk until stiff glossy peaks form.
  • Using your Pastry Bag fitted with tip of choice, make 4 red stripes with red food color paste inside your pastry bag (to create the red stripes on your meringues) then fill bag 1/2 full with meringue. Create mounds on your bonMat or use your Macaron bonmat to create perfectly sized meringues every time.
  • Place in oven and bake for 1 ½ hours. Turn off the oven and allow meringues to continue drying for several hours.