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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Peppermint Meringues that are Naturally Dairy-Free and Gluten-Free

    Peppermint Meringues that are Naturally Dairy-Free and Gluten-Free

    0
    By Alisa Fleming on December 15, 2006 Dairy Free Desserts, Dairy-Free Recipes

    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.

    Peppermint Meringues Recipe: Naturally Dairy-Free and Gluten-Free

    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
     
    Print
    Prep time
    15 mins
    Cook time
    90 mins
    Total time
    1 hour 45 mins
     
    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
    1. Preheat your oven to 225º F and line 2 baking sheets with parchment paper. .
    2. Put the egg whites, salt, and cream of tartar in a large mixing bowl, and beat with a mixer until soft peaks form.
    3. Gradually add the sugar, continuing to beat, until stiff peaks form.
    4. Drop the meringue by the spoonful, or pipe it, about 1 inch apart on your prepared baking sheets.
    5. Sprinkle the meringues with the crushed peppermint candy.
    6. Bake for 90 minutes. The meringues should be completely dry on the inside. Do not allow them to brown.
    7. Turn the off oven, keep the oven door ajar, and let the meringues sit in the oven until completely cool.
    8. Store the meringues in a cool dry place for up to 2 months.
    Notes
    This recipe is adapted from Allrecipes.
    3.5.3229

    For More Dairy-Free Recipes, Get Eat Dairy Free!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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