Peppermint Meringue Drops

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Peppermint Meringue Drops

This recipe is from Yvonne Ruperti of America’s Test Kitchen.

Yield: about 5 dozen cookies


  • 3 large egg whites
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon peppermint extract
  • Red food coloring (gel or paste)


Heat oven to 175°. Line 2 baking sheets with parchment paper. Attach a star tip to a pastry bag.

In the bowl of a standing mixer, whisk together egg whites and sugar. Set bowl over pan of barely simmering water and continue whisking until mixture is warm to the touch, about 3 minutes.

Attach bowl to standing mixer fitted with whisk attachment and whip on medium-high speed until mixture forms stiff peaks. Reduce speed to low, and mix in peppermint extract.

With a small, clean paintbrush, apply 3 strips of red food coloring lightly inside pastry bag, and fill bag with meringue. Pipe stars onto prepared pans, and bake until meringues are completely dry but not browned, about 2 hours. Transfer pans to wire racks and cool completely.

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