Festive peppermint meringues | completelydelicious.com
  • Make sure your bowl and whisk are completely clean and dry.
  • Eggs at room temperature whip more easily.
  • Separate your eggs carefully so that no yolk is mixed with the whites. The yolk contains fat which will hinder volume.
  • Add the sugar very gradually once the egg whites have foamed.
  • Bake immediately, the meringue will deflate over time.