Peppermint Meringue Cloud Kisses
With just five ingredients and no complicated techniques, these Crisp Peppermint Cloud Kisses are a stunning addition to any dessert spread. Easy to make, long-lasting, and totally melt-in-your-mouth, they’re a holiday baking essential.
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Cool Time 1 hour hr
Total Time 2 hours hrs 50 minutes mins
- 2 large egg whites room temperature
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 peppermint candy canes finely crushed
Preheat your oven to 225°F (110°C). Line two baking sheets with foil or parchment paper.
In a clean, dry glass or metal bowl, beat egg whites with salt and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. This may take several minutes.
Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, spacing them 1 inch apart.
Sprinkle each meringue with a pinch of crushed peppermint.
Bake for 1 hour and 30 minutes. Do not open the oven.
After baking, turn off the oven, crack the door open slightly, and allow meringues to cool inside for 1 hour.
Carefully peel meringues off the foil and transfer to an airtight container.
-
Make sure your bowl and beaters are completely grease-free to help the egg whites whip properly.
-
Room temperature egg whites whip faster and higher than cold ones.
-
Store meringues in a dry, airtight container at room temperature.
-
Avoid making meringues on a humid day—they absorb moisture and lose crispness.