These peppermint meringues are a naturally dairy-free and gluten-free treat for the holidays. They’re also a great way to use up leftover candy canes once the holidays have passed!
Meringues make a lot with just a little – you really do get 48 cookies with just 2 egg whites! Luckily, the also keep for a while, so you can enjoy these sweet airy bites for many weeks to come. They’re also great for gifting and travel relatively well.
Special Diet Notes: Peppermint Meringues
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?
Peppermint Meringues
Prep time
Cook time
Total time
This recipe is very easy, but it does require some patience! Be sure to let the meringues cool completely in the oven before you reach for one.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: French
Serves: 4 dozen
Ingredients
- 2 egg whites, brought to room temperature
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup white sugar
- 2 peppermint candy canes, crushed
Instructions
- Preheat your oven to 225º F and line 2 baking sheets with parchment paper. .
- Put the egg whites, salt, and cream of tartar in a large mixing bowl, and beat with a mixer until soft peaks form.
- Gradually add the sugar, continuing to beat, until stiff peaks form.
- Drop the meringue by the spoonful, or pipe it, about 1 inch apart on your prepared baking sheets.
- Sprinkle the meringues with the crushed peppermint candy.
- Bake for 90 minutes. The meringues should be completely dry on the inside. Do not allow them to brown.
- Turn the off oven, keep the oven door ajar, and let the meringues sit in the oven until completely cool.
- Store the meringues in a cool dry place for up to 2 months.
Notes
This recipe is adapted from Allrecipes.
For More Dairy-Free Recipes, Get Eat Dairy Free!
