Description
Delight in these festive Christmas Meringue Kisses, light and airy treats flavored with vanilla or peppermint and optionally decorated in holiday red and green. Perfectly crisp on the outside and meltingly soft inside, these meringues make a charming holiday dessert or a sweet gift.
Ingredients
Scale
Basic Ingredients
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
Optional Ingredients
- Red and green gel food coloring (optional)
Instructions
- Preheat the Oven: Set your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking. Avoid using foil as it can cause your meringues to stick.
- Whip the Egg Whites: In a clean, grease-free stand mixer bowl fitted with the whisk attachment, beat the egg whites on medium speed until they become foamy, which takes about 1 minute.
- Add Cream of Tartar: Incorporate the cream of tartar and continue beating until soft peaks form—your mixture should hold lines when the whisk passes through it.
- Incorporate the Sugar: With the mixer running, add the granulated sugar one tablespoon at a time, allowing each addition to fully dissolve. This step is crucial for a smooth and glossy meringue.
- Whip to Stiff Peaks: Increase the mixer speed to high and beat for 6–8 minutes until stiff glossy peaks hold firm points and the mixture feels smooth between fingers—if gritty, keep beating.
- Flavor the Meringue: Gently fold in your choice of vanilla or peppermint extract, mixing just until incorporated to avoid over-whipping.
- Color the Meringue: If desired, divide the meringue into bowls and add gel food coloring in small amounts. For striped designs, paint stripes inside the piping bag before filling it with white meringue.
- Pipe the Meringue: Using a piping bag fitted with a star tip, pipe 1 to 1.5 inch-wide kisses onto the prepared baking sheets. Space them close together as they won’t spread during baking.
- Bake the Meringues: Place the trays in the oven and bake for 90 minutes without opening the door. The meringues should remain pale and dry to the touch.
- Cool in the Oven: After baking, turn off the oven, crack the door slightly, and let the meringues cool inside for 1 hour. This gradual cooling helps prevent cracking and sets the perfect texture.
- Remove and Store: Once fully cooled, carefully lift the meringues off the parchment paper and store them in an airtight container at room temperature for up to 2 weeks.
Notes
- Ensure the mixing bowl and whisk are completely clean and free of grease for best results.
- Use room temperature egg whites to achieve maximum volume.
- Do not open the oven door during baking to prevent meringues from collapsing.
- Gel food coloring is recommended to avoid altering the texture of the meringue.
- Store in an airtight container to maintain crispness; moisture will make them chewy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas meringue kisses, holiday meringues, peppermint meringue, vanilla meringue, festive cookies, light dessert, holiday baking
