Oh, where do I even begin with these little puffs of joy? You know how sometimes you just get that craving? The one that hits you late at night, or maybe on a dreary afternoon, for something sweet, light, and just a little bit special? Well, for me, that craving almost always leads me straight to my trusty recipe for mint meringues. They’re not like a heavy chocolate cake or a dense cookie; these are airy, delicate, and they just melt in your mouth. Honestly, they remind me of the fancy little candies you’d get at a good bakery, but the best part? They’re surprisingly simple to whip up at home. I’ve tried a gazillion cookie recipes over the years, and while I love a good chocolate chip (who doesn’t?), these mint meringues hold a special place in my heart. They’re elegant enough for company but so easy that I make them on a whim when the mood strikes. If you’ve ever been intimidated by meringue, trust me, this is the recipe to start with. It’s truly a game-changer!
Thank you for reading this post, don't forget to subscribe!What are mint meringues?
So, what exactly are these magical little things? At their core, mint meringues are simply baked clouds of sweetened egg whites, infused with a delicate hint of mint. Think of them as a delightful dance between crisp sweetness and cool refreshment. The name itself, “meringues,” comes from the French word “meringue,” which is thought to have originated from the Swiss town of Meiringen. The magic happens when you whip egg whites until they’re stiff and glossy, then gradually add sugar, creating a stable foam. This mixture is then piped or spooned onto a baking sheet and baked at a low temperature for a long time, allowing them to dry out and become wonderfully crisp without browning too much. The addition of mint extract is what elevates them from a basic meringue to a truly delightful confection. It’s not an overpowering mint, mind you; it’s just a subtle whisper that leaves your palate feeling clean and refreshed. They’re not quite cookies, not quite candy, but something perfectly in between!
Why you’ll love this recipe?
There are so many reasons why this mint meringue recipe has become a go-to in my kitchen, and I have a feeling you’ll fall in love with it just as much as I have. First off, the flavor is just incredible. That delicate minty sweetness is so refreshing, especially after a rich meal or when you just need a little pick-me-up. It’s not overly sweet like some desserts can be; it has this lovely lightness to it. And let’s talk about simplicity! Honestly, if you can whisk egg whites, you can make these. It’s a recipe that doesn’t require a ton of fancy equipment or hard-to-find ingredients. The main players are egg whites, sugar, and a touch of mint extract – things I usually have on hand. Plus, it’s ridiculously cost-effective. Egg whites are often leftovers from other recipes (like custards or quiches), and sugar is always pantry-staple material. This means you can whip up a batch of these delightful mint meringues without breaking the bank. What I love most about these is their versatility. They’re perfect on their own, of course, but they’re also fantastic crumbled over ice cream, served alongside a fruit tart, or even as a delicate accompaniment to a cup of coffee. Compared to a more involved dessert that might take hours, these mint meringues offer a sophisticated treat with minimal effort. They’re the kind of dessert that makes people say, “Wow, you made these?” even though you know it was surprisingly easy.
How do you make mint meringues?
Quick Overview
The process for these mint meringues is wonderfully straightforward: you’ll whip egg whites until they’re frothy, gradually add sugar to create a glossy, stiff meringue, mix in your mint extract, pipe or spoon them onto a baking sheet, and then bake them low and slow until they’re crisp and dry. It’s a method that’s surprisingly forgiving, and the result is incredibly rewarding. What makes this recipe special is the simplicity and the perfect balance of flavors we achieve without any fuss. You’ll be amazed at how quickly they come together, and the waiting during baking is honestly the hardest part!
Ingredients
For the Meringues:
3 large egg whites, at room temperature. This is super important! Cold egg whites just don’t whip up as well. I usually let mine sit out on the counter for about 30 minutes before I start. Make sure there’s absolutely no yolk mixed in; even a tiny speck can prevent them from getting nice and fluffy.
¾ cup granulated sugar. You can use superfine sugar if you have it, as it dissolves a bit more easily, but regular granulated sugar works perfectly fine. I’ve tried it with organic cane sugar too, and it gives a slightly deeper, caramel-like undertone, which is also lovely!
½ teaspoon cream of tartar. This is my secret weapon for stabilizing the egg whites. It helps them whip up faster and creates a more stable meringue that’s less likely to weep or collapse. If you don’t have it, a teaspoon of white vinegar or lemon juice can work in a pinch, but cream of tartar is best.
1 teaspoon pure peppermint extract. Use the good stuff! A little goes a long way, and you want that clear, bright mint flavor, not something artificial. You can adjust this to your preference – some people like a stronger mint, some prefer it more subtle. Start with a teaspoon and taste it; you can always add a tiny bit more.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to a low 200°F (95°C). This low temperature is key to drying out the meringues rather than baking them, which is what gives them that perfect crisp texture. While the oven is preheating, grab a couple of baking sheets. Line them with parchment paper. Don’t skip the parchment paper! It’s an absolute lifesaver for preventing sticking. I like to draw little circles on the parchment paper with a pencil (on the side that will be facing down, of course!) to give myself a guide for piping, but you can also just freehand them or spoon them on.
Step 2: Mix Dry Ingredients
In a small bowl, combine your ¾ cup of granulated sugar with the ½ teaspoon of cream of tartar. Give it a quick whisk to make sure they’re well distributed. Having the cream of tartar mixed with the sugar helps it incorporate evenly into the egg whites later on, which is crucial for a stable meringue.
Step 3: Mix Wet Ingredients
Now, let’s get those egg whites ready. Make sure your mixing bowl and whisk attachment (if using a stand mixer) or your hand mixer are completely clean and dry. Any trace of grease can be the enemy of fluffy egg whites! Crack your 3 large egg whites into the bowl. Start beating them on medium speed until they become foamy and opaque, like soft soap bubbles. This usually takes about 1-2 minutes.
“The Simple Mint Meringues Make Sweet Treats turned out amazing. My kids asked for seconds. Saving this one!”
Step 4: Combine
This is where the magic really happens! With the mixer still running on medium speed, start gradually adding the sugar-cream of tartar mixture, just a tablespoon at a time. It’s really important to add it slowly; this allows the sugar to dissolve properly and creates that beautiful, glossy, stiff meringue. Once all the sugar is added, increase the speed to high and continue beating until the meringue is stiff and glossy. When you lift the whisk, the peaks should stand straight up without curling over. It should look like thick, shiny marshmallow fluff. Then, gently fold in the 1 teaspoon of peppermint extract. Be careful not to overmix at this stage; you just want to incorporate it evenly.
Step 5: Prepare Filling
In this recipe, the “filling” is essentially the meringue mixture itself! Once your meringue is perfectly stiff and glossy, and you’ve gently folded in the mint extract, it’s ready to be shaped. If you want to add a touch of color, you could fold in a tiny drop of green food coloring here, but I usually like them pristine white. The key is to work relatively quickly from this point on, as meringue can start to deflate if left sitting too long.
Step 6: Layer & Swirl
This is the fun part where you get to be a bit artistic! You can either use a piping bag fitted with a star tip (my personal favorite for that classic meringue look!) or two spoons. If you’re using a piping bag, fill it with the meringue mixture and pipe small mounds onto your prepared baking sheets, about 1.5 to 2 inches in diameter. If you’re using spoons, simply scoop spoonfuls of the meringue onto the parchment paper, creating little nests or dollops. Leave a little space between them, as they can puff up slightly. For an extra touch, you can gently swirl the tops with a toothpick.
Step 7: Bake
Pop those baking sheets into your preheated 200°F (95°C) oven. Now, patience is a virtue! You’ll bake these for about 60 to 90 minutes. The exact time will depend on the size of your meringues and your oven. You’re looking for them to be firm to the touch and lift easily off the parchment paper. They should be dry all the way through. If they start to get any color, your oven might be running a bit hot, or you might need to reduce the temperature slightly. I like to turn off the oven for the last 15-20 minutes and leave the door slightly ajar (you can prop it with a wooden spoon) to let them cool down gradually. This helps prevent cracking.
Step 8: Cool & Glaze
Once they’re baked and slightly cooled in the oven, carefully remove the meringues from the baking sheets and let them cool completely on a wire rack. They should be completely crisp and dry. If you decide you want to add a simple glaze (though they’re amazing plain!), you can whisk together a little powdered sugar with a tiny splash of milk or water and a drop more peppermint extract until it’s a drizzling consistency. Drizzle this over the completely cooled meringues. I usually wait until they’re fully cool, otherwise, the glaze can get messy.
Step 9: Slice & Serve
These aren’t really sliced, but rather enjoyed as individual little treats. They’re best served at room temperature. Arrange them on a pretty platter and watch them disappear! They look so delicate and inviting, don’t they? You can also serve them piled high in a bowl for a more casual feel. Their light, airy texture makes them a wonderful palate cleanser after a meal or a perfect companion to a hot beverage.
What to Serve It With
These delightful mint meringues are so versatile, which is another reason I adore them! They can elevate so many occasions and meals. For breakfast, imagine a couple of these delicate puffs alongside a strong cup of coffee or a creamy latte. They add just a whisper of sweetness without being heavy, making them a perfect gentle start to the day. At brunch, they’re a showstopper! I love serving them on a tiered stand with other pastries, fresh fruit, and maybe a light yogurt dip. They add a touch of elegance without demanding all the attention. For dessert, the possibilities are endless. They’re a divine accompaniment to a rich chocolate cake or a decadent mousse. I also love to crumble them over a bowl of vanilla bean ice cream for an instant, fancy-feeling treat. And for those cozy snack moments, when you just need a little something sweet to go with your tea or hot chocolate? These are absolutely perfect. My kids especially love them with hot chocolate – it’s like a mini dessert within a drink! We also have a family tradition of making a big batch around St. Patrick’s Day, adding a tiny drop of green food coloring to make them festive. They’re wonderful alongside a bowl of fresh berries, too. Their crisp texture and refreshing flavor complement the tartness of fruits beautifully.
Top Tips for Perfecting Your Mint Meringues
I’ve learned a few tricks and quirks of meringue-making over the years, and I’m happy to share them with you so you can achieve mint meringue perfection right from the first try! Let’s dive into some of my best tips.
Egg White Prep: This is probably the most crucial step. Make sure your egg whites are truly at room temperature. Cold egg whites just won’t reach the volume and stability that room-temperature ones will. Also, and I cannot stress this enough, ensure absolutely ZERO yolk makes it into your whites. Even a tiny drop of fat will sabotage your efforts. I often separate my eggs into one small bowl at a time, then add that white to my main mixing bowl. That way, if one has yolk in it, you haven’t ruined all your whites. I’ve done it before, and trust me, it’s heartbreaking!
Mixing Advice: When you’re adding the sugar, do it *slowly*. I mean, tablespoon by tablespoon. This gradual addition allows the sugar granules to dissolve fully into the egg whites. If you dump it all in at once, you’ll end up with a grainy, weeping meringue. Once all the sugar is in and you’ve achieved those stiff, glossy peaks, be gentle when folding in the mint extract. You’ve worked hard to incorporate air, so you don’t want to knock it all out by mixing too vigorously. Just a few gentle folds to combine are all you need.
“Packed with flavor and so simple. Exactly what I wanted from this Simple Mint Meringues Make Sweet Treats!”
Swirl Customization: While I love a simple piped swirl, you can get creative! If you’re using a piping bag, try different tips for different looks – a star tip for classic rosettes, a round tip for simpler mounds. You can also use a toothpick to create little swirls and peaks on top of spooned meringues before baking. If you’re feeling adventurous and want some color, add a *tiny* drop of gel food coloring to the meringue mixture after the sugar is fully incorporated and before you fold in the mint. Blend it in gently. You can even swirl two colors together for a marbled effect, but this requires a bit more speed and practice!
Ingredient Swaps: While the recipe is fantastic as is, I’ve experimented a bit. For a slightly different flavor profile, you could try a touch of almond extract alongside the mint, or even a tiny bit of vanilla. If you find regular granulated sugar a bit too coarse, superfine or caster sugar dissolves much more easily and can yield an even smoother meringue. I haven’t personally tried alternative sweeteners like stevia or erythritol, as the sugar is essential for the structure and texture of meringue, but if you do, please let me know how it turns out!
Baking Tips: Oven temperatures can be wildly different! My oven runs pretty true to temperature, but yours might be hotter or cooler. It’s a good idea to use an oven thermometer. The low and slow method is critical. If your meringues start browning too quickly, reduce the oven temperature by 10-15 degrees. Conversely, if they’re not drying out after the recommended time, you might need to increase it slightly (but still keep it below 250°F/120°C). Cooling them in the oven with the door ajar is a great way to prevent those dreaded cracks, which happen when there’s a sudden temperature change.
Glaze Variations: The simple powdered sugar glaze is lovely, but you can jazz it up! For a more intense mint flavor, add an extra drop of extract. You can also use a bit of milk or even a clear liqueur like crème de menthe (for an adult version!) instead of water or regular milk for the liquid component. If you want a colored glaze, use a tiny bit of food coloring. Don’t make the glaze too thin, or it will just soak into the meringue; aim for a drizzling consistency.
Storing and Reheating Tips
Storing these delicate beauties is important to maintain their crispness. The goal is to keep them away from moisture! At room temperature, they are at their absolute best. Store them in an airtight container – a tin or a good quality plastic container works well. I usually layer them between sheets of parchment paper to prevent them from sticking together. They will stay perfectly crisp for at least a week, sometimes even longer, if stored properly. I’ve never needed to refrigerate them because they are essentially dry, and refrigeration can introduce moisture, making them soft. If you live in a very humid climate, you might find they absorb moisture faster, but a week is generally a safe bet for maintaining that lovely crunch. For longer storage, you *can* freeze them, though I find they are best enjoyed fresh. If you do freeze them, wrap them very, very well. I’d suggest wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. They should last for about a month. To thaw, take them out of the freezer and let them come to room temperature in their packaging to prevent condensation. I usually do this overnight. As for reheating, you generally don’t need to! They are meant to be enjoyed crisp and at room temperature. If, for some reason, they have become a little soft due to humidity, you could try popping them back into a very low oven (around 180°F/80°C) for about 10-15 minutes to dry them out again, but I find this rarely necessary if they’ve been stored correctly. And remember, the glaze should ideally be added *after* they’ve cooled completely and just before serving if you’re planning to store them for a bit, as the glaze can also absorb moisture or become sticky over time.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite recipe for mint meringues! I truly hope you’ll give these a try. They’re such a delightful testament to how simple ingredients can transform into something truly magical. The light, airy texture, the delicate minty freshness, and the satisfying crispness make them a dessert that always impresses, yet they’re so incredibly easy to make. They’re proof that you don’t need hours in the kitchen or fancy techniques to create something special. They’ve been a lifesaver for me when I need a quick dessert for unexpected guests or just want to treat myself without a fuss. If you love these, you might also enjoy my recipe for [Link to a similar recipe, e.g., Classic Vanilla Bean Meringues] or my simple [Link to another relevant recipe, e.g., No-Bake Chocolate Mousse]. I can’t wait to hear how your mint meringues turn out! Please leave a comment below with your experience, any variations you tried, or your favorite way to enjoy them. And if you share photos on social media, be sure to tag me – I’d absolutely love to see them! Happy baking!
mint meringues
Ingredients
Main Ingredients
- 3 large egg whites at room temperature
- 0.75 cup granulated sugar
- 0.5 tsp pure peppermint extract
- 1 drop red gel food coloring optional, for stripes
Instructions
Preparation Steps
- Preheat oven to 175°F (80°C). Line two large baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton 1M). Set aside.
- Place egg whites and granulated sugar in the heatproof bowl of an electric mixer.
- Set the bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir gently until the sugar has dissolved completely and the mixture is warm to the touch, about 2 to 3 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment.
- Whisk on medium-high speed until stiff, glossy peaks form, typically 5-7 minutes.
- Gently fold in the pure peppermint extract.
- If desired, use a small, clean paintbrush to paint 2 or 3 stripes of red gel food coloring inside the pastry bag, from the tip upwards.
- Carefully fill the pastry bag with 1 to 2 cups of the meringue mixture.
- Pipe small (approximately 0.75-inch high) star shapes onto the prepared baking sheets, leaving a little space between each meringue.
- Refill the pastry bag as necessary, adding fresh stripes of food coloring each time if you want consistent color.
- Bake the meringues until they are crisp to the touch but not browned, about 1 hour 40 minutes.
- Turn off the oven and leave the meringues inside with the oven door slightly ajar for an additional 30 minutes to cool slowly and dry out completely.
- Let the meringues cool completely on the baking sheets on wire racks before transferring them to a sealed container.
