Peppermint Meringue Cookies Recipe (2024)

FAQs

How much peppermint extract to use in meringue? ›

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre.

If taken in very large doses, peppermint oil can be toxic. It contains a known toxic compound called pulegone.

You can also play around with other extracts, like peppermint or almond extract. (Note that these extracts are much more potent than vanilla—substitute ¼ tsp.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

Do you put cream of tartar in meringue? ›

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

With their crispy exteriors and their marshmallow-like interiors, who doesn't love a meringue? And thanks to a little cream of tartar, your egg whites will whip up perfectly every time. Cream of tartar helps to stabilize the meringue batter, so it bakes into an airy, lofty cake.

It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.

To check if the meringue is done whipping, grab the whisk and swirl on the bottom of the bowl. You should feel some resistance against the whisk.

Meringue cookies, or forgotten cookies, are bite-sized, lighter-than-air cookies made from whipped egg whites and sugar. They bake at a low temperature for an extended time until they are crisp on the outside and slightly chewy on the inside. You will know you have a good meringue if it: Whips to stiff peaks.

Not even a smidge or then it will not reach stiff peaks. -I recommend adding a pinch of salt and a teaspoon of vanilla extract for extra flavor. -If you are using coloring make sure not to use too much because while baking it might disintegrate your eggs leaving you with super thin meringue! That's it!

You can use peppermint extract as you might with vanilla extract by adding a small amount to baked goods or chilled desserts, such as ice cream. In my opinion, peppermint extract has a sharper flavor than vanilla, so I usually start with a smaller quantity and adjust as needed.

Peppermint Herbal Tea<

1 small bunch of peppermint leaves (or 1 drop of peppermint oil or 2 to 3 drops of peppermint extract) Enough boiling water to fill a teapot. Honey, optional.