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Pink Peppercorn Meringues



prep time:

20 mins

cook time:

1 hour 40 mins

Total time:

2 hours 0 mins





  1. Heat oven to 175º
  2. Crush pink peppercorns with a mortar and pestle or with the underside of a heavy pan on a cutting board. Set aside
  3. In a clean, dry bowl, beat egg white and a pinch of salt with an electric mixer at medium-high speed until soft peaks form. Gradually add 2 tablespoons sugar, beating at high speed until mixture is glossy and holds stiff peaks. Fold in remaining 2 tablespoons sugar with spatula until completely combined. (Be careful not to deflate through over-mixing.)
  4. Put dollop of meringue batter on the four corners of a sheet pan, and line it with parchment paper (the meringue will stick to the parchment to sheet tray). Fit pastry bag with medium star tip; fill bag with meringue mixture. Pipe meringues into one-inch rounds on parchment
  5. Sprinkle crushed peppercorns onto meringues. Bake 1 1/2 to 2 1/2 hours or until meringues are crisp and dry to the touch
  6. Remove sheet pan to wire cooling rack; let cool 10 minutes. Gently peel meringues from parchment paper; place onto cooling rack. Cool completely
  7. Store in an airtight container in a cool, dry place, up to 1 week
  8. Serve with Vermont Creamery fresh goat cheese.