Pink peppercorn meringues

Time 1 hour 45 minutes
Yields Serves 14 to 16 (about 80 meringues)
Pink peppercorn meringues
(Michael Robinson Chavez / Los Angeles Times)

Heat the oven to 180 degrees. Spray 3 baking pans with cooking spray and line with parchment paper.


Whisk 1 tablespoon of the sugar with the egg whites in a bowl. Set the bowl over, but not touching, a pan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. With an electric mixer, beat the whites on medium speed while slowly adding the remaining sugar. Turn the mixer to high, scraping down the sides of the bowl, and beat until stiff peaks form, about 7 minutes. Using a piping bag with a star tip, form quarter-size rounds on the baking sheets, or spoon dollops of the meringue onto the baking sheets. Sprinkle each meringue with a few peppercorns.


Bake the meringues until they’re dry to the touch with melt-in-your-mouth centers, about 1 hour to 1 hour, 15 minutes.

Michelle Myers of Sona finds that pink peppercorns make an interesting foil for the sweetness of the meringue. The peppercorns are sold at specialty stores.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.