Peppermint meringue kisses

Peppermint meringue kisses




  • 3 egg whites
  • 150 g caster sugar
  • 1 tsp peppermint essence
  • 1 tsp vanilla bean paste
  • silver cachous


Preheat the oven to 100°C (80°C fan-forced) and line a large baking tray with baking paper. Place the egg whites into a large, clean mixing bowl. Begin whisking on a high speed them either with a stand mixer or an electric hand mixer, until medium peaks form, about 3-4 minutes.

Slowly begin adding the sugar, one dessert spoonful at a time, whisking for about 20 seconds between each spoonful. This will take up to 10 minutes to do.

Stop the mixer and rub a little of the meringue between your fingers. If you can feel any grains of sugar, continue whisking on a high speed for a few minutes and check again. Continue until the sugar is completely dissolved.

Add the peppermint and vanilla to the meringue and whisk again to incorporate. Then transfer the mixture to a piping bag fitted with a large, round nozzle (2cm). Pipe out mounds of meringue onto the lined baking sheet, lifting the piping bag at the end of each to form a little peak.

Bake the meringues for 35-40 minutes, or until crisp on the outside and lifting away cleanly and easily from the baking paper. Let them cool completely on the tray, and then serve.

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Serving Suggestions


  • If you don’t have a piping bag on hand, you could use a Ziploc bag instead by cutting the corner off to pipe the mixture.
  • These lovely little kisses look very sweet sprinkled with cachous.
  • Store any leftover meringues in an airtight container.

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