These peppermint meringue cookies are wonderfully light and crisp. Each little cloud-like cookie has a sweet peppermint flavor and a festive red swirl, making them a great addition to any holiday cookie plate. They melt in your mouth and have a satisfyingly crunchy texture.
With just a few simple ingredients, you can create these impressive-looking treats. The active preparation is short, while most of the time is hands-off baking and drying in the oven. The result is a delicate cookie that looks as good as it tastes.
Why is Peppermint Meringue Cookies a Must-Try?
Using room temperature egg whites helps them whip up to a greater volume, creating a lighter, airier meringue.
Adding sugar slowly and gradually is the key to a stable meringue. This allows the sugar to fully dissolve without deflating the egg whites, resulting in a glossy, stiff mixture.
Baking low and slow, then letting the cookies dry in the turned-off oven, is what creates their signature crisp texture. This process removes all moisture without browning the cookies.
Ingredients for Peppermint Meringue Cookies
• Egg Whites: For the best results, use fresh egg whites from whole eggs rather than from a carton. Make sure they are at room temperature.
• Cream of Tartar: This acidic powder helps stabilize the egg whites, making them easier to whip and less likely to collapse.
• Granulated Sugar: Standard white sugar is fine for this recipe. Adding it slowly helps it dissolve completely for a smooth, not gritty, meringue.
• Peppermint Extract: Use a pure peppermint extract for the cleanest flavor. Avoid peppermint oil, which is much stronger and can easily overpower the cookies.
• Gel Food Coloring: Gel coloring provides vibrant color without adding extra liquid, which could compromise the meringue’s texture. Liquid food coloring is not recommended.
Exact quantities are in the recipe card below.
How to Make Peppermint Meringue Cookies
Step 1: Prepare and Whip the Egg Whites
First, get your oven ready by preheating it to 225°F and lining two baking sheets with parchment. In a very clean bowl, start beating the egg whites and cream of tartar with an electric mixer until they look foamy.
Step 2: Build the Meringue
With the mixer running, slowly add the sugar one spoonful at a time. Once all the sugar is in, increase the speed to high and continue beating until the mixture is shiny and forms stiff peaks. Gently mix in the peppermint extract.
Step 3: Stripe, Pipe, and Bake
Paint a few thin red stripes inside a piping bag fitted with a star tip. Fill the bag with the meringue and pipe small, 1-inch kisses onto your baking sheets. Bake the cookies for one hour.
Step 4: Dry the Meringues
After an hour of baking, turn the oven off but leave the cookies inside. Let them sit in the cooling oven with the door closed for at least one more hour. This drying step is what makes them light and crisp all the way through.
What to Serve with Peppermint Meringue Cookies
These cookies are wonderful on their own or served alongside a cup of hot chocolate or coffee during the holidays.
Expert Tips for Peppermint Meringue Cookies
Cleanliness is essential for meringue. Any trace of fat or egg yolk in the bowl or on the beaters can prevent the egg whites from whipping to stiff peaks.
Meringues are best made on a dry, low-humidity day. Excess moisture in the air can make them sticky and prevent them from drying out properly.
This recipe involves lightly cooked eggs. For those with concerns, using pasteurized egg whites is a suitable alternative.
To test for doneness, break one cookie in half after it has cooled. The inside should be completely dry and crisp, not chewy.
How to Store and Freeze Peppermint Meringue Cookies
Store the cookies in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as the moisture will make them soft. These cookies do not freeze well.
Peppermint Meringue Cookies Recipe FAQs
Why are my meringues chewy instead of crisp?
Chewy centers usually mean the meringues need more time to dry out. You can leave them in the turned-off oven for another hour or two. High humidity can also be a factor, so try to make them on a dry day.
My egg whites won’t form stiff peaks. What went wrong?
This is almost always caused by a trace of fat. Make sure your bowl and beaters are spotlessly clean and dry, with no greasy residue. Even a tiny speck of egg yolk can prevent the whites from whipping properly.
Can I use a different extract flavor?
Yes, you can easily swap the peppermint extract. Try using 1/2 teaspoon of vanilla extract or even almond extract for a different flavor profile.
Peppermint Meringue Cookies
Ingredients
- 4 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar 150g
- 1/2 teaspoon peppermint extract
- Red gel food coloring
Instructions
- Position oven racks in the upper and lower-middle positions and preheat the oven to 225°F (107°C). Line two large baking sheets with parchment paper.
- In the clean, dry bowl of a stand mixer or a large bowl with an electric hand mixer, combine the room-temperature egg whites and cream of tartar. Beat on medium speed until the whites become frothy, about 2-3 minutes.
- Increase the mixer speed to medium-high. Gradually add the sugar, about one tablespoon at a time, allowing it to dissolve before adding the next. This should take several minutes.
- Once all sugar is incorporated, turn the speed to high and beat until the meringue is thick, glossy, and holds stiff peaks. When you lift the beater, the peak should stand straight up. On low speed, mix in the peppermint extract.
- Using a small, clean food-safe paintbrush, paint 3 to 4 thin vertical stripes of red gel food coloring inside a large piping bag fitted with a star tip (like a Wilton 1M).
- Carefully transfer the meringue into the piping bag. Pipe 1-inch kisses onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 1 hour, rotating the sheets halfway through. After 1 hour, turn the oven off completely. Leave the meringues in the closed oven to dry for at least 1 more hour, or up to 3 hours. Do not open the oven door during this time.
- The cookies are ready when they feel very light, are crisp all the way through, and peel easily off the parchment paper.
Notes
