Peppermint Meringue Snowballs

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peppermintmeringuesnowballsThese easy-to-make and yummy-to-eat holiday treats will make everyone at the party think you’re a Holiday angel. Makes 3 Dozen

4 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/4 teaspoon peppermint extract, optional *
1/4 cup finely crushed candy canes or peppermint candy
Line two large baking sheets with aluminum foil and set aside.
Using an electric mixer, beat the egg whites and cream of tartar on medium speed until frothy. Gradually add the sugar, one tablespoon at a time, beating until whites stand in stiff, glossy peaks. This will take about 10 minutes. Beat in the peppermint extract as desired.
Preheat the oven to 200°F. Drop meringue by rounded tablespoon onto the baking sheets, leaving a 1-inch space in between. Sprinkle tops with crushed candy. Bake
1 1/2 hours. Turn oven off and leave meringues in the oven for 30 minutes.
Let meringues cool completely before removing from foil. Store in an airtight container.
* Do not use peppermint extract containing peppermint oil (the meringues will deflate). For best results, use imitation (gasp!) peppermint extract.

Nutrition Information per Serving (1 meringue): 30 calories, 0g fat (0g saturated), 5mg sodium, 7g carbohydrate, 0g fiber, 0.5g protein

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About The Author

Cindy Richards is a Pulitzer Prize nominated journalist who serves as the Editor-in-Chief of She also is the mom of two terrific teens who have traveled with her since that first, fateful plane ride when one preschooler discovered a barf bag in his seat pocket and his sister, finding none in hers, demanded, “I want a barf bag too!” She has been a reporter, editor and columnist at the Chicago Sun-Times and Chicago Tribune, an editor at Chicago Parent and Catalyst Chicago and an instructor in the graduate school at Northwestern’s prestigious Medill School of Journalism.

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