Peppermint Meringues


  • 9 large egg whites, room temp (9.5 oz or 270ggrams)
  • 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 200F 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 tbl 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.


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