Return to Content

Peppermint Meringue Drops

Peppermint Meringue Drops
0 votes, 0.00 avg. rating (0% score)

Yield: about 5 dozen cookies

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


  • 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.
Updated Wednesday, October 13th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111